Rhubarb Peach Shortcake

Name: Rhubarb Peach Shortcake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 59 milliliters packed brown sugar; 142 grams tube refrigerated buttermilk biscuits; 1 Tbsp cornstarch; 425 grams can sliced peaches; 473 milliliters chopped fresh or frozen rhubarb; 1 Tbsp sugar; 1 teaspoons vanilla extract

Rhubarb Peach Shortcake might be just the dessert you are searching for. Watching your figure? This dairy free recipe has 205 calories, 3g of protein, and 5g of fat per serving. This recipe serves 5. This recipe covers 7% of your daily requirements of vitamins and minerals. It will be a hit at your Mother's Day event. A mixture of brown sugar, rhubarb, cornstarch, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a saucepan, combine brown sugar and cornstarch.

Ingredients you will need

Brown Sugar

Corn Starch

Equipment you will use

Sauce Pan

Drain peaches, reserving 1/2 cup liquid. Set peaches aside. Stir reserved liquid into brown sugar mixture; bring to a boil. Cook and stir for 2 minutes.

Ingredients you will need

Brown Sugar

Peach