Recipe: Strawberries and Rhubarb with Biscuit Topping

STRAWBERRIES AND RHUBARB WITH BISCUIT TOPPING

"A winning combination of tangy rhubarb and sweet bits of strawberry.
The trick is to slip the rhubarb into the oven to start cooking while you
prepare the topping, in this case, tender little biscuits."

2/3 cup packed brown sugar
1 tablespoon cornstarch
6 cups sliced 1/2-inch thick rhubarb
1/4 cup water
FOR THE BISCUITS
1 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/2 cup low-fat milk
4 cups strawberries, rinsed, hulled, and halved or
quartered
Cinnamon sugar
Vanilla ice cream or frozen yogurt (for serving)

Preheat the oven to 400 degrees F.

Combine the brown sugar and cornstarch in a bowl. Add the rhubarb and toss to mix. Arrange in a (13x9x2-inch) baking pan, and sprinkle with 1/4 cup of water.

Cover with foil and bake for about 15 minutes while preparing the biscuits.

TO PREPARE THE BISCUITS:
Combine the flour, sugar, baking powder, and salt in a bowl. Work in the butter with your fingertips or a pastry blender until crumbly. Stir in the milk with a fork to make a soft dough, mixing just until moistened. Gently form the dough into 8 small rounds a scant 1/2-inch thick.

Remove the rhubarb from the oven and stir in the strawberries. Arrange the biscuits on top and sprinkle with cinnamon sugar.

Return to the oven and bake, uncovered, for about 20 minutes, or until the biscuits are light brown and the fruit bubbles.

Serve warm or cool with vanilla ice cream or frozen yogurt.

Makes 8 servings
Source: Northwest Berry Cookbook by Kathleen Desmond Stang