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Spring Fruits Shortcake

Dessert.Master's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Spring, Gourmet
Servings: 
6

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4.258335
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Spring Fruits Shortcake Recipe