RHUBARB-STRAWBERRY SHORTCAKE


1/4 cup sugar
1/4 cup water
1 cup diced fresh or frozen rhubarb

2 cups trimmed and sliced strawberries

1 tablespoon fresh lemon juice

4 X 1 3/4 sliced prepared angel food cake


Combine the sugar and water in a small pan.
Bring to a boil. Boil 3 minutes.

Stir in the rhubarb and simmer 3 minutes.
Stir in the strawberries and simmer 1 minute.
Remove from heat; stir in the lemon juice.

Toast the cake slices in a toaster oven or under the broiler.
Serve cake slices topped with rhubarb-strawberry sauce.


Makes 4 serving: 4 points per serving (weight watchers)