Author Notes
We had this every spring when the rhubarb was growing. The tartness of the rhubarb is tempered with the smoothness of the banana. —Marie Foster
Ingredients
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1
package shortcake cups (or make your own)
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2 cups
rhubarb Chopped coarse
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1 cup
sugar or heat stable sweetener
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2
ripe banannas
Directions
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Place the rhubarb into a pot and add a little water.
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Heat over med flame until rhubarb starts to boil.
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turn heat to low
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add sugar or sweetener a bit at a time until you reach the sweetness you prefer
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peel and slice the banannas and add to the cooled rhubarb.
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Serve on the shortcake buns and top with whipped cream if you like
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