Here's a delicious fruit dessert - fresh strawberries and rhubarb sauce served over pound cake and topped with whipped cream.
Fresh Strawberry and Rhubarb Sauce over Pound Cake
- Prep Time 25 min
- Total 1 hr 25 min
- Servings 8
- Ingredients 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
Instructions
-
Step1In 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.
-
Step2Add 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.
-
Step3Just 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
460
Calories
21g
Total Fat
4g
Protein
64g
Total Carbohydrate
47g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 10g
- 50%
- Cholesterol
- 75mg
- 25%
- Sodium
- 240mg
- 10%
- Total Carbohydrate
- 64g
- 21%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 47g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 45%
- 45%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 3 1/2 Fruit; 4 1/2 Other Carbohydrate; 4 Fat;Tips from the Betty Crocker Kitchens
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