Don't forgo the vanilla bean. It's the perfect accent for this vibrant tangy-sweet dessert.
- Portion size 9 servings
- Credits : Canadian Living Magazine: July 2011
Ingredients
Biscuit Topping:
Method
In large bowl, toss together plums, rhubarb and lemon juice; set aside.In small bowl, scrape seeds from vanilla bean into sugar; rub together until fragrant. Stir in flour, salt and cloves. Add to fruit mixture and toss to coat. Transfer to 8-inch (2 L) square baking dish.
Biscuit Topping: In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in buttermilk to make soft, sticky dough. With spoon, drop in 9 evenly spaced mounds over fruit mixture.
Bake on baking sheet in bottom third of 375°F (190°C) oven until bubbly and topping is light golden and no longer doughy underneath, 55 to 60 minutes.
Nutritional facts Per serving: about
- Sodium 161 mg
- Protein 4 g
- Calories 297.0
- Total fat 11 g
- Potassium 239 mg
- Cholesterol 29 mg
- Saturated fat 7 g
- Total carbohydrate 46 g
%RDI
- Iron 9.0
- Folate 22.0
- Calcium 6.0
- Vitamin A 12.0
- Vitamin C 13.0
