Rhubarb season's only so long, so start recipe planning now:
With this juicy, flavorful dessert, you get the best of all worlds: the fruit cooks slowly and develops complex flavors in the slow cooker, the lemony drop biscuits turn golden in the oven, and the juices reduce on the stovetop into a
thick sauce that blankets the fruit. Youmake the biscuits in advance, though the dessert is most delicious when the biscuits are served warm from the oven. Purchase the reddest rhubarb you can to yield a dessert with the most vivid color.
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