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Recipe Summary

prep:
30 mins
bake:
25 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 18g; cholesterol 43mg; saturated fat 9g; carbohydrates 51g; mono fat 5g; poly fat 1g; trans fatty acid 0g; insoluble fiber 3g; sugars 31g; protein 4g; vitamin a 534.5IU; vitamin c 11.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 326mg; potassium 179mg; calcium 141.4mg; iron 1.4mg.
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