Strawberry-Rhubarb Shortcakes

Enjoy this ruby red-topped strawberry and rhubarb shortcake recipe for a delightful dessert – ready in just 30 minutes!

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Servings 8

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ingredients 9
Prep Time 30 min
Total Time 30 min

Ingredients

TOPPING

4: cups fresh or frozen sliced rhubarb

1/2: cup sugar

2: tablespoons grated orange peel

1: pint (2 cups) fresh strawberries, sliced

SHORTCAKES

1 3/4: cups all-purpose flour

1: tablespoon sugar

3: teaspoons baking powder

1/4: cup margarine or butter, cut into pieces

1: cup skim milk

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Directions

1 In medium saucepan, combine rhubarb, 1/2 cup sugar and orange peel; mix well. Cook over medium heat for 8 to 10 minutes or until rhubarb is tender, stirring occasionally. Cool slightly. Stir in strawberries.
2 Heat oven to 450°F. Spray cookie sheet with nonstick cooking spray. In medium bowl, combine flour, 1 tablespoon sugar and baking powder; mix well. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add milk; stir just until all dry ingredients are moistened. Drop dough by about 1/4 cupfuls onto sprayed cookie sheet; flatten slightly.
3 Bake at 450°F. for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheet. Split shortcakes; place 2 halves on each individual dessert plate. Spoon about 1/3 cup topping over each shortcake.