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Pillsbury

Fresh Strawberry and Rhubarb Sauce Parfaits

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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
Makes: 8 servings
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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:
  • 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.
  • 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.
  • 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.
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Nutritional Information:

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 230),
  • Total Fat 25g
    • (Saturated Fat 13g,
    • Trans Fat 2g),
  • Cholesterol 100mg;
  • Sodium 60mg;
  • Total Carbohydrate 61g
    • (Dietary Fiber 2g,
    • Sugars 45g),
  • Protein 5g;
Percent Daily Value*:
    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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