Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/3822/
Rhubarb Peach Shortcake
Yield: 5 servings
Ingredients
| 1/4 | cup | packed brown sugar | |
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| 1 | tablespoon | corn starch | |
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| 1 | can | (16 oz.) sliced peaches | |
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| 2 | cups | chopped rhubarb | |
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| 1/2 | teaspoon | vanilla | |
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| 1 | tube | refrigerated buttermilk biscuits | |
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| 1 | tablespoon | sugar | |
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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.
Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/3822/
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