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Strawberry Rhubarb Shortcake Cups

Monthly Winner - Mini Fillo Shells Make It Fancy and Fun Recipe Contest

Ingredients:

1 pkg. (1.9 oz.) Athens mini fillo shells
1/2 cup diced rhubarb
1/2 cup diced strawberries
2 tablespoons granulated sugar
1 to 2 sliced pound cake, cut into 1/2-inch cubes
1/2 cup frozen whipped topping, thawed

Instructions:

Crisp fillo shells in oven following package directions. Cool.

In a small saucepan combine rhubarb and strawberries with 1 teaspoon water. Bring to a boil over medium heat; cook stirring frequently 3 to 5 minutes or until rhubarb and strawberries are tender and a sauce is formed. Remove from heat; stir in sugar, then refrigerate until completely cooled.

Place one cake cube in each fillo cup. Top each with 1 teaspoon strawberry rhubarb sauce. With a pastry bag fitted with star tip, swirl whipped topping on top. Refrigerate until ready to serve.

Photo for Strawberry Rhubarb Shortcake Cups

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2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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Comments

  1. Ronna F says:

    So delicious!!!!! I'll have to make these!!!!

  2. Lori says:

    I love rhubarb! These look delicious!