Turn dessert on its head with this pretty fruit dessert - flip it over just before serving to let sweet rhubarb drizzle over golden-brown biscuits.
cup packed brown sugar
tablespoons butter or margarine, melted
tablespoons dark or light corn syrup
teaspoon grated orange peel
cups chopped fresh rhubarb
Pillsbury™ Grands!™ frozen Southern style biscuits (from 25-oz bag)
teaspoon granulated sugar
teaspoon ground cinnamon
cup vanilla ice cream
Heat oven to 375°F. Spray insides of 4 (6-oz) custard cups with cooking spray. Place custard cups on cookie sheet with sides.
In medium bowl, mix brown sugar, butter, corn syrup, orange peel and rhubarb; divide evenly among custard cups. Top each with 1 biscuit. In small bowl, mix granulated sugar and cinnamon; sprinkle over biscuits.
Bake 25 to 28 minutes or until deep golden brown; cool 1 minute. Turn upside down onto 4 serving plates; remove custard cups. Serve warm with ice cream.
To prepare fresh rhubarb, trim the ends and discard all traces of the leaves (rhubarb leaves are poisonous). Scrub the stalks and cut into pieces about 1 inch in length.
Instead of vanilla ice cream, serve these desserts with cinnamon ice cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 4 1/2g
- 4 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.