Rhubarb-Strawberry Shortcake
- Total Time
- 0:22
- Prep
- 0:10
- Cook
- 0:12
- Serves
- 4
- Difficulty
- Easy
Our rhubarb-strawberry sauce makes a delicious dessert on its own or a wonderful topping for toast.
-
sugar¼ cup(s)
-
water¼ cup(s)
-
uncooked rhubarb1 cup(s), fresh or frozen, diced
-
strawberries2 cup(s), trimmed and sliced
-
fresh lemon juice1 Tbsp
-
angelfood cake7 oz, four 1 3/4 oz slices
- Combine sugar and water in a small pan. Bring to a boil and then boil 3 minutes.
- Stir in rhubarb and simmer 3 minutes. Stir in strawberries and simmer 1 minute more. Remove from heat; stir in lemon juice.
- Toast cake slices in a toaster over or under broiler. Serve cake slices topped with rhubarb-strawberry sauce.