Fresh Strawberry and Rhubarb Sauce over Pound Cake

Looking for a delicious dessert? Then check out this pound cake served with fresh berries and rhubarb sauce – a tasty treat.

  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 8
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    460
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    240mg
    240%;
    Total Carbohydrate
    64g
    64%
    (Dietary Fiber
    3g
    3%
      Sugars
    47g
    47%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    45%;
    Calcium
    10%;
    Iron
    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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