Strawberry-Rhubarb Crescent Shortcakes Recipe

Name: Strawberry-Rhubarb Crescent Shortcakes Recipe
Total time: 60 min
Ingredients: 2 cups chopped fresh or frozen (thawed) rhubarb; 1 cup sugar; 1/4 cup orange juice; 2 cups sliced fresh or frozen (thawed) strawberries; 1 tablespoon sugar; 1 teaspoon grated orange peel; 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet; 1 teaspoon sugar; 1/2 cup whipping cream, whipped

www.pillsbury.com

Sugar-and-spiced crescent rolls make quick stand-ins for ruby-red-topped shortcake.

View full recipe on www.pillsbury.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.pillsbury.com.

Share this recipe:

Cooking tools:

Grater
Chef's knife
Cutting board
Saucepan
Stove
Oven
Baking sheet
Mixing bowl
Measuring cup
Measuring spoon
Wooden spoon
Whisk
Spoon
Dessert bowl
Refrigerator

Ingredients

2 cups chopped fresh or frozen (thawed) rhubarb
1 cup sugar
1/4 cup orange juice
2 cups sliced fresh or frozen (thawed) strawberries
1 tablespoon sugar
1 teaspoon grated orange peel
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 teaspoon sugar
1/2 cup whipping cream, whipped