Fresh Strawberry and Rhubarb Sauce Parfaits

Showcase the classic combo of tangy rhubarb and sunsweet strawberries in this dessert, made fast with frozen pound cake.

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Servings 8

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ingredients 8
Prep Time 25 min
Total Time 1 hr 25 min

Ingredients

2: cups chopped fresh rhubarb

1: cup granulated sugar

1/4: cup cranberry-apple drink

3: cups sliced fresh strawberries

1: cup whipping cream

1: tablespoon powdered sugar

1: teaspoon vanilla

1: package (16 oz) frozen pound cake loaf, thawed, cubed

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Directions

1 In 2-quart saucepan, cook rhubarb, granulated sugar and drink over medium heat 10 to 15 minutes, stirring occasionally, until rhubarb is tender and mixture is syrupy.
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 until chilled.
3 Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. In each of 8 parfait glasses, layer sauce, cake cubes and whipped cream; repeat layers. Serve immediately. If desired, garnish each serving with fresh strawberry slice.

EXPERT TIPS

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Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 230),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 13g, 13% Trans Fat 2g 2% ),
Cholesterol: 100mg; 100%;
Sodium: 60mg; 60%;
Total Carbohydrate: 61g; 61%
(Dietary Fiber 2g 2% Sugars 45g 45% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 70%;
Calcium: 10%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;