Rhubarb Peach Shortcake
Serving Size : 5

1/4 cup packed brown sugar
1 tablespoon cornstarch
16 ounce can sliced peaches -- undrained
2 cups chopped fresh or frozen rhubarb
1/2 teaspoon vanilla extract
1 tube (5 to 6 ounces) refrigerated buttermilk
Biscuits
1 tablespoon sugar

In a saucepan, combine brown sugar and cornstarch. Drain peaches, saving 1/2 cup liquid. Set peaches aside. Stir reserved liquid into brown sugar Mixture; bring to a boil. Cook and stir for 2 minutes. Add rhubarb; simmer For 8 minutes. Stir in peaches and vanilla. Pour into an ungreased 8" round Baking pan. Dip one side of biscuits in sugar; place over hot fruit with Sugar side up. Bake uncovered at 375 degrees for 20 to 24 minutes or until Biscuits are golden brown. Serve warm.

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