Spring Fruits Shortcake
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rhubarb
diced, unpeeled |
*
|
| 1 ½ | cups |
sugar
|
|
| ¼ | cup |
water
|
|
| 2 | cups |
strawberries
cleaned |
*
|
| 1 | x |
shortcake biscuits
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rhubarb
diced, unpeeled |
*
|
| 355 | ml |
sugar
|
|
| 59 | ml |
water
|
|
| 473 | ml |
strawberries
cleaned |
*
|
| 1 | x |
shortcake biscuits
|
* |
Directions
Combine rhubarb, 1 cup sugar and water in shallow pan and simmer until rhubarb is tender, about 20 minutes.
Combine strawberries and remaining sugar, add to hot rhubarb sauce and chill.
Split and butter hot shortcake biscuits and put together with cold fruit sauce.
Top with whipped cream and serve.
