Easy rhubarb & berry short cakes

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10 min


4 to 6 servings (2-1/4 cups sauce)

* PLUS Microwaving Time: 9 minutes


  • 1 quart strawberries
  • 2 cups 1/2-in. pieces fresh or frozen rhubarb
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 4 to 6 baking powder biscuits , small short cakes or 1/2-in thick pieces of pound cake


  • Wash, dry and hull strawberries. Cut in half or quarters if large. You should have 2 to 2-1/2 cups (500 to 625 mL).
  • Place rhubarb in a microwave-safe 2-L (8-cup) dish. Mix sugar with cornstarch and stir in. Cover with a lid or plastic wrap, vented in one corner. Microwave on high for 6 minutes if using fresh rhubarb and 8 minutes if using frozen.
  • Stir in strawberries and continue microwaving, uncovered, stirring once, until bubbly and thickened, about 3 minutes.
  • Split biscuits in half. Spoon sauce overtop and serve with a dollop of softly whipped cream or vanilla ice cream. Covered and refrigerated, sauce will keep well for up to 2 days.