A delicious taste of spring with a gorgeous pop of red.


Fruit Filling

  • 2 cups rhubarb – chopped
  • 2 cups strawberries - chopped
  • 3/4 cup sugar
  • 1/2 cup water divided
  • 1 Tbsp corn starch

Biscuit Topping

  • 1 cup flour
  • 1/3 cup Cream of the West Organic Roasted Wheat
  • 4 Tbsp cold butter cut into small cubes
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1 egg - beaten
  • 3 Tbsp buttermilk
  • 2 Tbsp coarse sugar



Preheat oven to 400˚

Add rhubarb, strawberries, sugar and ¼ cup water to a medium saucepan. Bring to a boil over medium high heat, reduce heat and cook 6 -7 minutes.

Combine corn starch with a 1/4 cup of water, add some of the hot juice to the cornstarch and stir. Add to rhubarb mixture and stir until thickened and bubbly, 1-2 minutes, remove it from the heat.

Combine the flour, Cream of the West Organic Roasted Wheat, 1/3 cup of sugar, and baking powder, cut in the butter until it resembles crumbs.

Mix the egg and the buttermilk together and then lightly stir it with the flour and butter mix. Only until batter comes together.

Pour the warm fruit into a 1 ½ quart baking dish, drop the biscuit dough on top, sprinkle with coarse sugar.

Bake 20-25 minutes until the biscuits are slightly browned and the fruit is bubbling.