Rhubarb Peach Shortcake Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 can (15 ounces) sliced peaches
2 cups chopped fresh or frozen rhubarb
1/2 teaspoon vanilla extract
1 tube (5 to 6 ounces) refrigerated buttermilk biscuits
1 tablespoon sugar
Instructions
In a saucepan, combine brown sugar and cornstarch. Drain peaches, reserving 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-in. round baking pan. Dip one side of biscuits in sugar; place over hot fruit with sugar side up. Bake, uncovered, at 375 ° for 20-24 minutes or until biscuits are golden brown. Serve warm.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment