Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3822/
Rhubarb Peach Shortcake
Yield: 5 servings
Ingredients
| 1/4 |
cup |
packed brown sugar
|
|
|
| 1 |
tablespoon |
corn starch
|
|
|
| 1 |
can |
(16 oz.) sliced peaches
|
|
|
| 2 |
cups |
chopped rhubarb
|
|
|
| 1/2 |
teaspoon |
vanilla
|
|
|
| 1 |
tube |
refrigerated buttermilk biscuits
|
|
|
| 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.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3822/