Spring Fruits Shortcake
|Diced rhubarb||2 Cup (32 tbs) (Unpeeled Young Ones)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Strawberries||2 Cup (32 tbs), cleaned|
|Shortcake biscuits||1 Cup (16 tbs)|
Combine rhubarb, 1 cup sugar and water in shallow pan and simmer until rhubarb is tender, about 20 minutes.
Combine strawberries and remaining sugar, add to hot rhubarb sauce and chill.
Split and butter hot shortcake biscuits and put together with cold fruit sauce.
Top with whipped cream and serve for 6.
Calories 399 Calories from Fat 87
% Daily Value*
Total Fat 10 g15.6%
Saturated Fat 4.3 g21.3%
Trans Fat 0 g
Cholesterol 28.2 mg9.4%
Sodium 101.4 mg4.2%
Total Carbohydrates 77 g25.5%
Dietary Fiber 2.1 g8.3%
Sugars 54.9 g
Protein 2 g4.5%
Vitamin A 1.2% Vitamin C 64%
Calcium 5.3% Iron 7.6%
*Based on a 2000 Calorie diet