3 c. fresh rhubarb
1/4 c. orange juice
2 tbsp. sugar
1 pt. strawberries, uncooked
6 short cake biscuits
1 c. whipping cream, whipped with 2 tsp. sugar

Bring rhubarb, sugar and orange juice to a boil. Reduce heat and cover, simmer 8 to 10 minutes, stirring gently twice, until rhubarb is tender, not mushy. Cool mixture to room temperature. Stir in strawberries. To serve, slice biscuits. On bottom slices spoon on cooled fruit and whipped cream. Replace tops, then spoon on remaining fruit and whipped cream.