Roasted Rhubarb Shortcake

This twist on traditional shortcake uses rhubarb instead of strawberry. Recipe by Tablespoon.com. ...MORE + LESS -

1 lb (500 g) rhubarb, chopped into bite-size pieces (about 4 cups chopped)

1/2 cup granulated sugar

2 1/3 cups Original Bisquick™ mix

1/2 cup milk

3 tablespoons butter

3 tablespoons granulated sugar

1/2 cup whipped cream

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1

In a large bowl mix the Bisquick™, milk, butter, and sugar until just combined. Be careful not to over-mix.
2

In a medium sized bowl toss the rhubarb and sugar together and let it sit for 15-20 minutes while juices start to form and sugar dissolves.
3

While rhubarb is macerating, divide the dough into 6 equal parts and drop onto the ungreased cookie sheet. Top with sugar if desired. Bake for 10-12 minutes at 425°F. Let cool while you roast the rhubarb.
4

Turn oven down to 400°F. Place rhubarb in an oven safe pan/skillet. Cover with foil and for 15 minutes. Remove the foil and roast for another 5 minutes.
5

Slice the shortcake in half, fill with rhubarb and whipped cream, and serve.