Spring Fruits Shortcake Recipe - Cooking Index
Spring Fruits Shortcake Recipe - Cooking Index
| 2 cups | 292g / 10oz | Rhubarb - unpeeled, diced |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1/4 cup | 59ml | Water |
| 2 cups | 474ml | Strawberries - cleaned |
| Shortcake biscuits |
Combine rhubarb, 1 cup sugar and water in shallow pan and simmer until rhubarb is tender, about 20 minutes.
Combine strawberries and remaining sugar, add to hot rhubarb sauce and chill.
Split and butter hot shortcake biscuits and put together with cold fruit sauce.
Top with whipped cream and serve.
Source:
Molly Sherman "The Passover Feast II"
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