Photo of Rhubarb-strawberry shortcake by WW

Rhubarb-strawberry shortcake

7
7
7
SmartPoints® value per serving
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

¼ cup(s)

Uncooked rhubarb

1 cup(s), fresh or frozen, diced

Strawberries

2 cup(s), raw, trimmed and sliced

Fresh lemon juice

1 tbsp(s)

Angelfood cake

7 oz, four (1 3⁄4-oz) slices

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