Taking advantage of the fact that our garden has provided us this summer with a few large rhubarb bushes, I was especially interested in finding delicious recipes involving rhubarb. And here is one more yummi and easy to make dessert - a mixture of fresh rhubarb and pears baked under crumbly biscuit layer!
I also love the idea that any kinds of berries and fruits may be used as a filling and it's really great when you need a quick dessert!
I also love the idea that any kinds of berries and fruits may be used as a filling and it's really great when you need a quick dessert!
Ingredients:
Filling:
about 500g fresh or frozen rhubarb
3 ripe pears, any variety
2 tbsp water
1/4 c sugar * (I always use cane sugar)
2 tb cornstarch
1/4 tsp cinnamon
1/8 tsp salt
1 1/2 tbsp butter or margarine
Crust:
1 1/4 cup biscuit mix (I used sugar-free biscuits)
1 tbsp sugar
2 tbsp melted butter
1/2 cup milk
Method of Cooking:
FILLING:
1. Thaw, if necessary, rhubarb, wash, core and peel pears; cut rhubarb and pears into small cubes, add water.
2. Combine sugar, cornstarch, cinnamon and salt. Add to fruit mixture.
3. Pour it all into a greased oval or square baking dish. Dot with butter. Cover and bake in hot oven (150C\400F) for 10 minutes or until bubbling.
2. Combine sugar, cornstarch, cinnamon and salt. Add to fruit mixture.
3. Pour it all into a greased oval or square baking dish. Dot with butter. Cover and bake in hot oven (150C\400F) for 10 minutes or until bubbling.
Combine biscuit mix and sugar, add butter and milk. Mix with a fork. Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15 to 20 minutes. Serve hot!
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