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