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.

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