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Photo of Rhubarb-strawberry shortcake by WW

Rhubarb-strawberry shortcake

7
7
7
SmartPoints® value per serving
Total Time
22 min
Prep
10 min
Cook
12 min
Serves
4
Difficulty
Easy
Our rhubarb-strawberry sauce makes a delicious dessert on its own or a wonderful topping for toast. We love the flavor combination and look forward to whenever rhubarb is in season. This version takes just 22 minutes to make and requires only 6 ingredients, one of which is water. After making a simple syrup, stir in the fresh or frozen rhubarb, strawberries, and lemon juice, and the sauce is ready. We also 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.

Ingredients

Sugar

¼ cup(s)

Water

¼ cup(s)

Uncooked rhubarb

1 cup(s), fresh or frozen, diced

Strawberries

2 cup(s), trimmed and sliced

Fresh lemon juice

1 Tbsp

Angelfood cake

7 oz, four 1 3/4 oz slices

Instructions

  1. Combine sugar and water in a small pan. Bring to a boil and then boil 3 minutes.
  2. Stir in rhubarb and simmer 3 minutes. Stir in strawberries and simmer 1 minute more. Remove from heat; stir in lemon juice.
  3. Toast cake slices in a toaster over or under broiler. Serve cake slices topped with rhubarb-strawberry sauce.