Fresh Strawberry and Rhubarb Sauce over Pound Cake

 

2

cups chopped fresh rhubarb

1

cup sugar

1/4

cup cranberry-apple juice drink

3

cups sliced fresh strawberries

1

cup whipping cream

1

tablespoon powdered sugar

1

teaspoon vanilla

1

(16-oz.) frozen pound cake, thawed

• 1 In medium saucepan, combine rhubarb, sugar and juice drink; mix well. Cook over medium heat for 10 to 15 minutes or until rhubarb is tender and mixture is syrupy, stirring occasionally.
• 2 Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour or until chilled.
• 3 Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Cut pound cake into 16 slices. Place 2 slices on each dessert plate. Top slices with sauce and whipped cream. If desired, garnish each serving with fresh strawberry slice.