Cook rhubarb, strawberries, sugar and water in saucepan on medium heat 5 min. or until rhubarb is desired tenderness, stirring frequently. Cool slightly.
Refrigerate 2 hours.
Spoon about 1/4 cup rhubarb mixture over each cake slice just before serving; top with 2 Tbsp. COOL WHIP.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
For a sweeter dessert, prepare using 1/2 cup sugar.
Substitute raspberries for the strawberries.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.