7

Rhubarb-Strawberry Shortcake

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.
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.

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