Rhubarb Conserve and Pound Cake With Whipped Cream

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preparation
10
minutes
cooking
25
minutes
Serves 6

Ingredients

1
pound
rhubarb, cut into 1/2-inch pieces
1/2
cup
granulated sugar
1/2
vanilla bean, cut lengthwise in half
2
cups
fresh strawberries, halved, or 1 10-ounce bag frozen berries, thawed
1
cup
heavy cream
3
tablespoons
confectioners' sugar
1
10-ounce frozen pound cake, thawed and cut into 8 slices

Directions

  1. In a medium saucepan over medium-high heat, combine the rhubarb, granulated sugar, and vanilla bean and bring to a boil. Reduce heat to low. Cover and simmer until the rhubarb is barely tender, about 5 to 6 minutes. Stir in the strawberries, remove from heat, and let cool. Remove the vanilla bean.
  2. Whip the cream with the confectioners' sugar until soft peaks form. To serve, top each slice of cake with some warm conserve and a few dollops of whipped cream.
     

 

Jean Galton
March 2001

Nutritional Information

  • Per Serving
  • Calories 427
  • Calcium 113 mg
  • Carbohydrate 53 g
  • Cholesterol 82 mg
  • Fat 23 g
  • Fiber 2 g
  • Iron 1 mg
  • Protein 4 mg
  • Sat Fat 11 g
  • Sodium 207 mg
What does this mean? See Nutrition 101.

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