Rhubarb-Strawberry Shortcakes (WW)

Step 1: 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.

Step 2: Preheat oven to 425 degrees F. Line baking sheet with parchment paper.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: Bake for 15-17 minutes or until golden brown. Transfer to a wire rack to cool.

Step 7: 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.