1 cup granulated sugar
6 cups fresh rhubarb, cut into 1/2-inch pieces or frozen
2 tablespoons all-purpose flour
1/2 cup toasted slivered almonds or pecans
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup butter or margarine
1/4 cup milk
1/2 cup water
2 tablespoons butter or margarine
2 tablespoons granulated sugar
1/4 teaspoon salt
1 slightly beaten egg
Light cream or vanilla ice cream

In a large saucepan, combine 1/2 cup of the sugar and 1/2 cup water. Bring to boiling; add fresh or frozen (undrained) rhubarb. Reduce heat; cover and simmer for 5 minutes or until tender.

Combine remaining 1/2 cup sugar and the 2 tablespoons flour. Add to rhubarb mixture. Cook and stir until thickened and bubbly. Stir in the 2 tablespoons butter and almonds. Keep hot. Meanwhile, thoroughly stir together the 1 cup flour, 2 tablespoons sugar, baking powder and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs.

Combine egg and milk; add all at once to dry ingredients, stirring just to moisten. Turn hot rhubarb into a 1 1/2-quart casserole. Quickly spoon biscuit topper in 6 mounds atop rhubarb. Bake at 400 degrees F about 20 minutes or until biscuit mounds are golden.

Serve warm with cream or ice cream.

Makes 6 servings.