Recipe - Rhubarb-Berry Shortcakes

JOYCE ALENSKIS
One half pound Rhubarbcut into One half " slice
1/3 cup Sugar
One fourth cup Water
One fourth teaspoon Cinnamon
1 ds Allspice
2 One half teaspoon Cornstarch
1 tablespoon Water
2 cup Strawberries; cut or sliced up
11 ounce Biscuits; (refrigerated)
Whipped cream
Nuts; chopped (opt)

Combine in a saucepan the approx. 2 cups of rhubarb slices, sugar, water,
cinnamon and allspice. Bring to a boil, stirring, and reduce heat and
simmer for 57 minutes. Blend cornstarch with water and add to sauce and
cook, stirring, until sauce boild and thickens. Add the strawberries and
bring to a simmer. Bake the refrigerated biscuits, (or from scratch)_.
Split in half and butter and add sauce to bottom, cover with top half of
biscuit, and top with more sauce. Add whipped cream and nuts if desired.
Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998