Rhubarb-strawberry shortcake
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Our rhubarb-strawberry sauce turns angel food cake into a special dessert, but it is also a wonderful topping for your breakfast toast. We love the flavour combination and look forward to whenever rhubarb is in season. We call for store-bought angel food cake slices to significantly cut down on the prep time and make your life a whole lot easier. Just be sure to give them a quick toast before topping with the sauce. The little bits of crunchy edges add a lovely texture and flavour to the dessert.
Ingredients
Sugar
¼ cup(s)
Water
½ cup(s)
Uncooked rhubarb
1 cup(s)
Strawberries
2 cup(s)
Fresh lemon juice
1 tbsp(s)
Angel food cake
7 oz
Instructions
1
In a small saucepan, bring sugar and 1⁄4 cup water to a boil over high heat, stirring to dissolve the sugar. Boil to reduce slightly, about 3 minutes.
2
Stir in rhubarb and cook, adjusting heat as needed to maintain a simmer, until the rhubarb starts to break down, about 3 minutes. Stir in strawberries and simmer 1 minute more. Remove from heat; stir in lemon juice.
3
In a toaster oven or under broiler, toast cake slices about 1 minute on each side. Serve cake slices topped with rhubarb- strawberry sauce.
4
Serving size: 1 cake slice and about 1⁄2 cup sauce
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