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Ingredients

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Directions

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  • Dice rhubarb. In a large, nonstick oven-going skillet, combine the rhubarb, 1/4 cup sugar, orange marmalade, orange juice, tapioca and 1 tablespoon of the butter. Cook and stir over medium heat until bubbly. Stir in cinnamon, ginger, cardamom and nutmeg; stir in blueberries. Cook and stir until mixture returns to a boil. Remove from heat; set aside.

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  • In a large bowl, whisk together the flour, almond flour, 1/3 cup sugar, the baking powder, orange peel and salt. Using a pastry blender, cut in remaining 5 tablespoons of butter until pieces are pea sized. In a small bowl, combine cream and almond extract; stir into flour mixture until just moistened. Drop in 8 mounds over the hot blueberry filling; sprinkle with sugar.

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  • Bake in a 375° oven for 25 to 28 minutes or until a wooden pick inserted into a biscuit comes out clean. Cool on a wire rack. Serve warm or at room temperature. If you like, serve with a scoop of ice cream.

Nutrition Facts

372 calories; 18 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 43 mg cholesterol; 326 mg sodium. 179 mg potassium; 51 g carbohydrates; 3 g fiber; 31 g sugar; 4 g protein; 0 g trans fatty acid; 534 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 1 mg iron;

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