FRESH STRAWBERRY AND RHUBARB SAUCE OVER POUND CAKE

Fresh Strawberry and Rhubarb Sauce over Pound Cake image

Here's a delicious fruit dessert - fresh strawberries and rhubarb sauce served over pound cake and topped with whipped cream.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 8

Number Of Ingredients 8

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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

Steps:

In 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.
Add 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.
Just 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 Facts : Calories 460, Carbohydrate 64 g, Cholesterol 75 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 47 g