POINTS® Value |  4
Servings | 8
Preparation Time | 20 min
Cooking Time | 45 min
Level of Difficulty | Moderate

What could be better than sweet, bubbling fruit nestled under tender, flaky sour cream biscuits? Our version of this traditional comfort food is a delicious and low-fat alternative!

16 oz unsweetened frozen strawberries, thawed for 15 minutes
14 oz frozen rhubarb, or fresh, cut into 1-inch pieces, thawed for 15 minutes if frozen
1/3 cup sugar
1 Tbsp cornstarch
1 1/3 cup all-purpose flour
3 Tbsp sugar, divided
3/4 tsp baking powder
1/4 tsp baking soda
4 Tbsp reduced-calorie margarine, cut into small pieces
1/2 cup fat-free sour cream
1/4 cup fat-free skim milk
1 large egg(s), lightly beaten

Instructions


1. Preheat oven to 375º F. Coat an 8-inch square baking pan with cooking spray.
2. In a large bowl, combine strawberries, rhubarb, sugar and cornstarch. Mix well and spoon mixture into bottom of prepared pan.
3. To prepare dough, in a large bowl or food processor, combine flour, 2 tablespoons sugar, baking powder and baking soda. Add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs.
4. Add sour cream and milk and mix until dough comes together.
5. Transfer dough to a lightly floured surface and knead 5 times, until blended.
6. Divide dough into 16 equal pieces and roll each piece into a small ball. Place balls on top of strawberry-rhubarb mixture and gently press down to flatten. Brush the surface of dough with egg and sprinkle remaining sugar over top.
7. Bake until filling is bubbly and top is golden brown, 45 minutes. Cool 15 minutes before serving. Yields about 1/2 cup fruit mixture and 2 biscuits per serving.