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Strawberry-Rhubarb Crescent Shortcakes

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By Pillsbury Kitchens
Updated Oct 23, 2018
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Sugar-and-spiced crescent rolls make quick stand-ins for ruby-red-topped shortcake.

Strawberry-Rhubarb Crescent Shortcakes

  • Prep Time 30 min
  • Total 60 min
  • Ingredients 9
  • Servings 6
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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

Garnish

  • 1/2 cup whipping cream, whipped

Instructions

  • Step 
    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.
  • Step 
    2
    Heat oven to 375°F. Grease cookie sheet. In small bowl, mix 1 tablespoon sugar and the orange peel.
  • Step 
    3
    If using crescent rolls: Unroll dough; press perforations to seal. If using dough sheet: Unroll dough.
  • Step 
    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.
  • Step 
    5
    Bake 13 to 17 minutes or until golden brown. Cool 10 minutes.
  • Step 
    6
    To serve, place shortcakes in individual dessert bowls. Spoon topping over shortcakes. Garnish with whipped cream. Store in refrigerator.

Nutrition

380 Calories
14g Total Fat
4g Protein
58g Total Carbohydrate
43g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
7g
33%
Trans Fat
2g
Cholesterol
20mg
7%
Sodium
300mg
13%
Potassium
220mg
6%
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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