- 1 1/4 pounds rhubarb, cut into 1-inch chunks (4 cups)
- 3/4 cup plus 1 teaspoon Sugar
- 1 tablespoon cornstarch
- 1 pint strawberries, each hulled and cut into quarters
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 tablespoons margarine or butter (1/2 stick)
- 3/4 cup plus 1 tablespoon heavy or whipping cream
- In 3-quart saucepan, heat rhubarb and 1/2 cup Sugar to boiling over high heat, stirring constantly.
- Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes.
- In cup, mix cornstarch with 1/4 cup water.
- Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly.
- Remove from heat.
- Meanwhile, preheat oven to 400 degrees F. In bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1/4 cup Sugar.
- With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs.
- Add 3/4 cup heavy or whipping cream; quickly stir just until mixture forms a soft dough that pulls away from side of bowl.
- Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly.
- With floured rolling pin, roll dough 1/2 inch thick.
- With floured 3-inch star-shaped cookie cutter, cut out as many biscuits as possible.
- Reroll trimmings and cut as above to make 8 biscuits in all.
- Reheat rhubarb filling until hot; pour into shallow 2-quart casserole or 11" by 7" glass baking dish.
- Place biscuits on top of rhubarb.
- Brush biscuits with 1 tablespoon cream and sprinkle with 1 teaspoon Sugar.
- Place sheet of foil under baking dish; crimp edges to form rim to catch any drips during baking.
- Bake 20 minutes or until biscuits are golden brown and rhubarb filling is bubbly.
- Cool slightly on wire rack to serve warm, about 15 minutes.
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