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Fresh Strawberry and Rhubarb Sauce over Pound Cake
Fresh Strawberry and Rhubarb Sauce over Pound Cake
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Delectable strawberry-rhubarb sauce over pound cake, garnished with whipped cream.
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 (16-oz.) frozen pound cake, thawed
Instructions:
  • In a medium saucepan, mix rhubarb, sugar, and juice drink until well combined. Simmer over medium heat for 10 to 15 minutes, stirring occasionally, until rhubarb is tender and mixture has thickened into a syrupy consistency.
  • Add 1 cup of strawberries to the mixture, cook and stir for 1 to 2 minutes while gently mashing. Remove from heat and fold in the rest of the strawberries. Allow it to cool slightly, then refrigerate for at least 1 hour until chilled.
  • In a medium bowl, whip together the whipping cream, powdered sugar, and vanilla until fluffy peaks form. Cut the pound cake into 16 slices. Place 2 slices on each dessert plate and top with sauce and whipped cream. For an extra touch, add a fresh strawberry slice on top before serving.

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