Strawberry-Rhubarb Crescent Shortcakes

Sugar-and-spiced crescent rolls make quick stand-ins for ruby-red-topped shortcake.

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  • prep time 30 min
  • total time 60 min
  • ingredients 9
  • servings 6
 

Ingredients

Topping

2
cups chopped fresh or frozen (thawed) rhubarb
1
cup sugar
1/4
cup orange juice
2
cups sliced fresh or frozen (thawed) strawberries

Shortcakes

1
tablespoon sugar
1
teaspoon grated orange peel
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
teaspoon sugar

Garnish

1/2
cup whipping cream, whipped

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LOCATION

Steps

  • 1 In 2-quart saucepan, cook rhubarb, 1 cup sugar and orange juice over medium heat 15 to 17 minutes, stirring occasionally, until rhubarb is very tender and mixture is thick and syrupy. Cool to room temperature, about 25 minutes. Fold in strawberries.
  • 2 Heat oven to 375°F. Grease cookie sheet. In small bowl, mix 1 tablespoon sugar and the orange peel.
  • 3 If using crescent rolls: Unroll dough; press perforations to seal. If using dough sheet: Unroll dough.
  • 4 Sprinkle dough with sugar-orange peel mixture. Starting at short side of rectangle, roll up dough; seal edges. Cut roll crosswise into 6 slices; place cut side down on cookie sheet. Sprinkle evenly with 1 teaspoon sugar.
  • 5 Bake 13 to 17 minutes or until golden brown. Cool 10 minutes.
  • 6 To serve, place shortcakes in individual dessert bowls. Spoon topping over shortcakes. Garnish with whipped cream. Store in refrigerator.
  • 1 In 2-quart saucepan, cook rhubarb, 1 cup sugar and orange juice over medium heat 15 to 17 minutes, stirring occasionally, until rhubarb is very tender and mixture is thick and syrupy. Cool to room temperature, about 25 minutes. Fold in strawberries.
  • 2 Heat oven to 375°F. Grease cookie sheet. In small bowl, mix 1 tablespoon sugar and the orange peel.
  • 3 If using crescent rolls: Unroll dough; press perforations to seal. If using dough sheet: Unroll dough.
  • 4 Sprinkle dough with sugar-orange peel mixture. Starting at short side of rectangle, roll up dough; seal edges. Cut roll crosswise into 6 slices; place cut side down on cookie sheet. Sprinkle evenly with 1 teaspoon sugar.
  • 5 Bake 13 to 17 minutes or until golden brown. Cool 10 minutes.
  • 6 To serve, place shortcakes in individual dessert bowls. Spoon topping over shortcakes. Garnish with whipped cream. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
Trans Fat
2g
2%
),
Cholesterol
20mg
20%;
Sodium
300mg
300%;
Total Carbohydrate
58g
58%
(Dietary Fiber
2g
2%
  Sugars
43g
43%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
70%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.