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Strawberry-Rhubarb Crescent Shortcakes

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

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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™ refrigerated Crescent Dough Sheet

1: teaspoon sugar

Garnish

1/2: cup whipping cream, whipped

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 130

% Daily Value

Total Fat: 14g; 22%
Saturated Fat 7g 33% Trans Fat 2g
Cholesterol: 20mg; 7%
Sodium: 300mg; 13%
Total Carbohydrate: 58g; 19%
Dietary Fiber 2g 7% Sugars 43g
Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 70%; 70%
Calcium: 10%; 10%
Iron: 8%; 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 Choice

4

*Percent Daily Values are based on a 2,000 calorie diet.

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