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Recipe Summary

hands-on:
10 mins
total:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 113mg; 427 calories; carbohydrates 53g; cholesterol 82mg; fat 23g; fiber 2g; iron 1mg; protein 4mg; saturated fat 11g; sodium 207mg.
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