Rhubarb Peach Shortcake

Yield:
5 servings

Ingredients:

  1. 1/4 cup packed brown sugar
  2. 1 tablespoon corn starch
  3. 1 can (16 oz.) sliced peaches
  4. 2 cups chopped rhubarb
  5. 1/2 teaspoon vanilla
  6. 1 tube refrigerated buttermilk biscuits
  7. 1 tablespoon sugar
Directions:

In a small saucepan, combine brown sugar and cornstarch. Drain peaches, reserving 1/2 cup syrup. Set peaches aside. Stir reserved syrup into brown sugar mixture; bring to a boil. Cook and stir for 2 minutes or until thickened. Add rhubarb; simmer for 8 minutes, stirring occasionally. Stir in peaches and vanilla. Pour into an ungreased 8-inch round baking pan. Dip one side of biscuits in sugar; place sugar side up, over hot fruit. Bake, uncovered, at 375 degrees for 20-24 minutes or until biscuits are golden brown. Seve warm.


TDS 3