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.

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

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
  • 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.
  • 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;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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