Barrington Software Incorporated

 


Rhubarb-Strawberry Shortcake



Ingredients



1/4 cup(s) sugar

1/4 cup(s) water

1 cup(s) rhubarb, fresh or frozen, diced

2 cup(s) strawberries, trimmed and sliced

1 tbsp fresh lemon juice

7 oz angel food cake, four 1 3/4 oz slices



Instructions



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.



Serves | 4

POINTS per serving | 3

 

 

 

 

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