Rhubarb Conserve and Pound Cake With Whipped Cream
Serves 6|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 427
- Calcium 113mg
- Carbohydrate 53g
- Cholesterol 82mg
- Fat 23g
- Fiber 2g
- Iron 1mg
- Protein 4mg
- Sat Fat 11g
- Sodium 207mg
What does this mean? See
Nutrition 101
.
Quick Tip
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.
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Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
