serves 8 people

2 cups all-purpose flour
2 tablespoons sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons butter
2/3 cup half-and-half or milk
1 egg yolk mixed with 1 tablespoon milk
Filling and Sauce:
2 pounds fresh rhubarb, trimmed, cut into 1/2 inch pieces
1 cup sugar and 1/4 cup water
1 1/2 teaspoon grated lemon rind
4 tablespoons brandy
2 teaspoons arrowroot or 1 tablespoon cornstarch dissolved in 2 tablespoons water
1 cup whipping cream
1 tablespoon confectioners' sugar

Heat oven to 425 degrees. For biscuits, sift flour, sugar, baking powder, and salt into large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in half-and-half with a fork until mixture gathers into ball.

Pat out dough on lightly floured surface to a 1/2 inch thickness. Cut into eight 3 inch circles using a lightly floured biscuit cutter. Put biscuits onto ungreased baking sheets about 2 inches apart. Brush tops with beaten egg yolk mixture. Bake at 425 degrees until puffed and light-golden, 10 to 15 minutes. Cool completely on wire rack.

For sauce and filling, put rhubarb, sugar, water and lemon rind into 3 quart non-aluminum saucepan. Heat to boil; reduce heat to low. Simmer, covered, over low heat until rhubarb is fork-tender, about 5 to 7 minutes. Remove from heat.

Transfer half of the mixture to food processor or blender. Puree until smooth. Add 3 tablespoons of the brandy. Process until mixed. Transfer to bowl; refrigerate covered until cold.

Stir arrowroot mixture into remaining rhubarb mixture in saucepan. Heat to simmer, cook and stir until mixture thickens, about 1 minute. Remove to bowl; refrigerate until cold.

To serve, split biscuits horizontally in half or thirds. Beat cream with remaining 1 tablespoon brandy and confectioners' sugar until soft peaks form. Spoon pureed sauce onto serving plates. Top with bottoms of biscuits. Spoon some of the chunky rhubarb mixture onto biscuit.

Put a dollop of cream mixture on top. Serve immediately.