Almond Shortcake with Strawberry-Rhubarb Sauce

 

3

cups cut-up fresh rhubarb (about 1 1/4 lb)

1

cup sugar

1

tablespoon water

2

tablespoons cornstarch

2

tablespoons cold water

1

pint (2 cups) fresh strawberries, sliced

2 3/4

cups Original Bisquick® mix

3

tablespoons sugar

1/2

cup milk

3

tablespoons butter or margarine, melted

1

to 2 teaspoons milk

1

teaspoon sugar

2

tablespoons slivered almonds

Whipped cream, if desired

• 1 Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray. In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat. In small bowl, mix cornstarch and 2 tablespoons cold water; stir into rhubarb mixture. Reduce heat to low; simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce about 30 minutes. Stir in strawberries.
• 2 In medium bowl, stir Bisquick mix, 3 tablespoons sugar, 1/2 cup milk and the butter until soft dough forms. Press in bottom of pan; brush with milk. Sprinkle with 1 teaspoon sugar and the almonds.
• 3 Bake 15 to 20 minutes or until light golden brown. Remove from pan; cut into wedges. Split wedges horizontally. Fill and top shortcakes with sauce; top with whipped cream.