Showcase the classic combo of tangy rhubarb and sunsweet strawberries in this dessert, made fast with frozen pound cake.
Angel food cake or sponge cake cups can be used instead of pound cake in this recipe.
Make the sauce up to a day in advance; cover and refrigerate until ready to serve.
Fresh Strawberry and Rhubarb Sauce over Pound Cake
Lime-Kiwi Cloud with Strawberry Sauce
Delicate Pear Cake with Caramel Sauce
Crescent Strawberry Shortcake
Truth-or-Dare Chocolate-Strawberry Cupcakes
Fresh Strawberry Tarts