Rhubarb-Strawberry Shortcakes (WW)
April 20, 2020
"Recipe source: Weight Watchers Year Round Fresh cookbook. This is an old WW recipe -- at the time it was 6 smart points/serving"
- Serving Size: 1 (129.7 g)
- Calories 208.3
- Total Fat - 7.9 g
- Saturated Fat - 3.8 g
- Cholesterol - 103.2 mg
- Sodium - 415 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 2.5 g
- Sugars - 12.6 g
- Protein - 10 g
- Calcium - 85.3 mg
- Iron - 1.4 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.1 mg
In a saucepan over medium heat combine the rhubarb, 3 tablespoons sugar and the water and bring to a boil; reduced heat to medium-low and cook stirring occasionally for 5 minutes or until rhubarb is tender. Stir in strawberries and cook, stirring often for 3-5 minutes or until softened. Transfer to a bowl and let cool to room temperature and then refrigerate, covered for 2 hours or up to to 2 days.
Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
In a bowl whisk together 1/4 cup sugar with the dry ingredients (-salt) and with a pastry blender or two knives cut in the butter until mixture resembles coarse crumbs.
In another bowl whisk together the next 3 ingredients (buttermilk - lemon zest) and then add the wet mixture to the dry mixture, stirring until a soft dough forms -- dough will be wet.
Turn dough out onto a floured board. Press and pat dough to a 1/2 inch thickness and with a floured 2 inch cookie cutter or a large coffee mug cut out biscuits, gather scraps and re-roll dough -- cutting out dough until you have 12 biscuits. Place biscuits on prepared pan.
Bake for 15-17 minutes or until golden brown. Transfer to a wire rack to cool.
Split biscuits in half horizontally. Place bottoms on 12 plates and top each with 1/4 cup of rhubarb mixture, cover with tops of biscuits. Top each with 1 tablespoon of whipped topping.
Tips & Variations
No special items needed.