Rhubarb Peach Shortcake
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup packed brown sugar
1 tablespoon cornstarch
16 ounce can sliced peaches -- undrained
2 cups chopped fresh or frozen rhubarb
1/2 teaspoon vanilla extract
1 tube (5 to 6 ounces) refrigerated buttermilk
biscuits
1 tablespoon sugar
In a saucepan, combine brown sugar and cornstarch. Drain peaches, saving
1/2 cup liquid. Set peaches aside. Stir reserved liquid into brown sugar
mixture; bring to a boil. Cook and stir for 2 minutes. Add rhubarb; simmer
for 8 minutes. Stir in peaches and vanilla. Pour into an ungreased 8" round
baking pan. Dip one side of biscuits in sugar; place over hot fruit with
sugar side up. Bake uncovered at 375 degrees for 20 to 24 minutes or until
biscuits are golden brown. Serve warm.
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