Dessert: Strawberry-Rhubarb Crescent Shortcakes

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

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

Instructions

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

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