Rhubarb Conserve and Pound Cake with Whipped Cream

Rhubarb Conserve and Pound Cake with Whipped Cream
Photo by Anna Williams

Ingredients

  • ½ cup granulated sugar
  • 1 cup heavy cream
  • ½ vanilla bean, cut lengthwise in half
  • 1 10-ounce frozen pound cake, thawed and cut into 8 slices
  • 3 tablespoons confectioners' sugar
  • 1 pound rhubarb, cut into 1/2-inch pieces
  • 2 cups fresh strawberries, halved, or 1 10-ounce bag frozen berries, thawed

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...

View full recipe at My Recipes

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