Spring Fruits Shortcake
|Diced rhubarb||2 Cup (32 tbs) (Unpeeled Young Ones)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Strawberries||2 Cup (32 tbs), cleaned|
|Shortcake biscuits||1 Cup (16 tbs)|
Combine rhubarb, 1 cup sugar and water in shallow pan and simmer until rhubarb is tender, about 20 minutes.
Combine strawberries and remaining sugar, add to hot rhubarb sauce and chill.
Split and butter hot shortcake biscuits and put together with cold fruit sauce.
Top with whipped cream and serve for 6.