Rhubarb-Berry Shortcakes

Ingredient :

1/2 pound rhubarb-cut into 1/2 " slice
1/3 cup sugar
1/4 cup water
1/4 teaspoon cinnamon
1 dash allspice
2 1/2 teaspoons cornstarch
1 tablespoon water
2 cups strawberries -- sliced
11 ounces biscuits (refrigerated)
whipped cream
nuts -- chopped (opt)

Method :

Combine in a saucepan the approx. 2 cups of rhubarb slices, sugar, water,
cinnamon and allspice. Bring to a boil, stirring, and reduce heat and
simmer for 5-7 minutes. Blend cornstarch with water and add to sauce and
cook, stirring, until sauce boils and thickens. Add the strawberries and
bring to a simmer. Bake the refrigerated biscuits, (or from scratch)_.
Split in half and butter and add sauce to bottom, cover with top half of
biscuit, and top with more sauce. Add whipped cream and nuts if desired.