Strawberry-Rhubarb Shortcakes

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  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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