Healthy recipe
Weight Watchers of Arizona Recipe, Rhubarb-Strawberry Shortcake, This month's healthy Weight Watchers recipe is Rhubarb-Strawberry Shortcake 6 SmartPoints per serving. Weight Watchers of Arizona offers a new healthy recipe monthly and provides the SmartPoints Value per serving for the recipe you are cooking.

Rhubarb-Strawberry Shortcake

Serves 12

6 SmartPoints® Per serving (1 biscuit, ¼ cup compote, and 1 tablespoon topping)


  • 2  cups sliced fresh rhubarb or thawed frozen sliced rhubarb
  • 3  tablespoons plus ¼ cup sugar
  • 2  tablespoons water
  • 1  pound fresh strawberries, hulled and sliced
  • 1 1/2  cups white whole wheat flour
  • 1 1/2  teaspoons baking powder
  • 1/4  teaspoon salt
  • 4  tablespoons unsalted butter, cut into pieces
  • 2/3  cup low-fat buttermilk
  • 1  large egg
  • 1/2  teaspoon grated lemon zest
  • 3/4  cup thawed frozen fat-free whipped topping


  1. Combine rhubarb, 3 tablespoons of sugar, and water in medium saucepan. Bring to boil, reduce heat to medium-low and cook, stirring occasionally, until rhubarb is tender, 5 minutes. Stir in strawberries and cook, stirring often, until softened 3 minutes. Transfer to bowl to cool. Refrigerate covered, until chilled, 2 hours or up to 2 days.
  2. Preheat oven 424°F. Line large baking sheet with parchment paper.
  3. Whisk together flour, remaining ¼ cup of sugar, the baking powder, and salt in large bowl. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs.
  4. Whisk together buttermilk, egg, and lemon zest in small bowl. Add buttermilk mixture to flour mixture, stirring just until soft dough forms (dough will appear wet).
  5. Turn dough onto well-floured work surface. Press dough together and pat to 12-inch thickness. With floured 2-inch round cutter, cut out biscuits. Without twisting cutter. Gather scraps and reroll, making 12 biscuits. Place biscuits on prepared baking sheet.
  6. Bake until golden brown, 15-17 minutes. Transfer to wire rack to cool.
  7. Split biscuits in half horizontally. Place bottoms on 12 plates and top each with generous ¼ cup of rhubarb mixture. Cover with tops of biscuits. Top each with 1 tablespoon of whipped topping. Serve immediately.