|Mommy's helper in picking the mint.|
I then sliced the rhubarb, and chopped up the mint (1/4 cup) with my Pampered chef Food Chopper. Add rhubarb, mint, and 1/4 cup, 1 tbsp, 1-3/4 tsp of sugar (I used splenda since I ran out of sugar yesterday!). Add 1 tbsp of butter (oops, I guess I forgot something).
|The rhubarb, mint, and splenda ready for the oven (forgot to add the butter).|
While the rhubarb is cooking mix up your biscuit mixture - I would recommend using the full biscuit recipe if you like biscuits. I halved the recipe, and think I ended up with too little biscuit mixture, so if I was making the full recipe with two pounds of rhubarb I would recommend doubling this. Mix 1 cup of flour (I used fresh ground whole wheat flour), 2 tsp baking powder, 1/4 teaspoon of salt, 5 tablespoons of sugar, and four tablespoons of butter. Mix together until the butter has the size of a grain of rice. Then add 1/2 cup of milk (less one tablespoon - I just poured the milk just below the rim of the measuring cup). Mix until the dough gathers in clumps (you may want to just use the spatula for this.) Divide dough into eight equal pieces (ok, I know where my problem came -- I didn't divide the number of pieces in half :). Lightly form each piece into a shaggy disk the size of a sausage patty.
Arrange biscuits on top of the hot rhubarb and sprinkle them with sugar (oops, another aspect I missed in the recipe - Hopefully all of you are better at following recipes than I am.) Put the dish back in the oven and bake for another 20 minutes or until the biscuits are nicely browned. Serve warm with vanilla or strawberry ice cream.