Rhubarb-berry Shortcakes Recipe

The best delicious Rhubarb-berry Shortcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb-berry Shortcakes recipe today!

Hello my friends, this Rhubarb-berry Shortcakes recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb-berry Shortcakes is amazingly delicious, and addictive, everyone will be asking for more Rhubarb-berry Shortcakes.

What Makes This Rhubarb-berry Shortcakes Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rhubarb-berry Shortcakes.

Ready to make this Rhubarb-berry Shortcakes Recipe? Let’s do it!

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Ingredients & Directions


JOYCE ALENSKIS
1/2 lb Rhubarb-cut into 1/2 ” slice
1/3 c Sugar
1/4 c Water
1/4 ts Cinnamon
1 ds Allspice
2 1/2 ts Cornstarch
1 tb Water
2 c Strawberries; sliced
11 oz 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 5-7 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.

Yields
12 Servings



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