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Fresh Strawberry and Rhubarb Sauce over Pound Cake

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Fresh Strawberry and Rhubarb Sauce over Pound Cake
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 8
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Here's a delicious fruit dessert - fresh strawberries and rhubarb sauce served over pound cake and topped with whipped cream.
Updated Nov 23, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Rhubarb is an extremely tart vegetable harvested from a large-leafed plant related to buckwheat. Choose crisp stalks with fresh, blemish-free leaves. Depending on the type of rhubarb, stalks can range from pink to bright red. The rhubarb leaves are toxic and should be discarded.
  • tip 2
    Anel food cake or spronge cake cups can be used in place of the pound cake in this dessert.
  • tip 3
    Prepare the sauce up to one day in advance; cover and refrigerate it until ready to serve.

Nutrition

460 Calories, 21g Total Fat, 4g Protein, 64g Total Carbohydrate, 47g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
10g
50%
Cholesterol
75mg
25%
Sodium
240mg
10%
Total Carbohydrate
64g
21%
Dietary Fiber
3g
12%
Sugars
47g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 3 1/2 Fruit; 4 1/2 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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