|
Post by chief_cook2 on Dec 29, 2002 18:53:45 GMT -6
1 C. sugar 6 C. fresh rhubarb, cut into 1/2-inch pieces or frozen 2 T. all-purpose flour 1/2 C. toasted slivered almonds or pecans 1 C. all-purpose flour 1 1/2 tsp. baking powder 1/4 C. margarine or butter 1/4 C. milk 1/2 C. water 2 T. margarine or butter 2 T. sugar 1/4 tsp. salt 1 slightly beaten egg Light cream or vanilla ice cream
In a large saucepan, combine 1/2 cup of the sugar and 1/2 cup water. Bring to boiling; add fresh or frozen (undrained) rhubarb. Reduce heat; cover and simmer for 5 minutes or until tender.
Combine remaining 1/2 cup sugar and the 2 tablespoons flour. Add to rhubarb mixture. Cook and stir until thickened and bubbly. Stir in the 2 tablespoons butter and almonds. Keep hot. Meanwhile, thoroughly stir together the 1 cup flour, 2 tablespoons sugar, baking powder and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs.
Combine egg and milk; add all at once to dry ingredients, stirring just to moisten. Turn hot rhubarb into a 1 1/2-quart casserole. Quickly spoon biscuit topper in 6 mounds atop rhubarb. Bake at 400ºF about 20 minutes or until biscuit mounds are golden.
Serve warm with cream or ice cream. Makes 6 servings.
|
|