Fresh Strawberry and Rhubarb Sauce over Pound Cake

Gluten Free
Health score
3%
Fresh Strawberry and Rhubarb Sauce over Pound Cake
85 min.
8
394kcal

Suggestions


Indulge in the delightful combination of fresh strawberries and tart rhubarb with this exquisite Fresh Strawberry and Rhubarb Sauce over Pound Cake. Perfect for any dessert lover, this gluten-free treat is not only a feast for the eyes but also a celebration of flavors that will leave your taste buds dancing. The vibrant colors of the strawberries and rhubarb create a stunning presentation, making it an ideal dessert for gatherings or special occasions.

With a preparation time of just 85 minutes, you can easily whip up this delicious dessert that serves eight people. The sweet and tangy sauce, simmered to perfection, pairs beautifully with the rich, buttery pound cake, creating a harmonious balance that is simply irresistible. Topped with a light and airy whipped cream, this dessert is the ultimate way to end a meal on a high note.

Whether you're hosting a summer barbecue or enjoying a cozy dinner at home, this Fresh Strawberry and Rhubarb Sauce over Pound Cake is sure to impress your guests. The combination of fresh ingredients and the ease of preparation make it a go-to recipe for any occasion. So gather your ingredients, and get ready to treat yourself and your loved ones to a dessert that is as delightful to make as it is to eat!

Ingredients

  • cups rhubarb fresh chopped
  • cup sugar 
  • 0.3 cup 1/4 cup dried cranberry (juice sweetened if possible) 
  • cups strawberries fresh sliced
  • cup whipping cream 
  • tablespoon powdered sugar 
  • teaspoon vanilla 
  • 16 oz round cake frozen thawed

Equipment

  • bowl
  • sauce pan

Directions

  1. 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.
  2. Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly.
  3. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour or until chilled.
  4. Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form.
  5. Cut pound cake into 16 slices.
  6. 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

Calories394kcal
Protein4.54%
Fat28.1%
Carbs67.36%

Properties

Glycemic Index
22.39
Glycemic Load
19.32
Inflammation Score
-5
Nutrition Score
9.3634781837463%

Flavonoids

Cyanidin
0.91mg
Petunidin
0.06mg
Delphinidin
0.17mg
Malvidin
0.01mg
Pelargonidin
13.42mg
Peonidin
0.03mg
Catechin
2.34mg
Epigallocatechin
0.42mg
Epicatechin
0.38mg
Epicatechin 3-gallate
0.26mg
Epigallocatechin 3-gallate
0.06mg
Naringenin
0.14mg
Kaempferol
0.27mg
Myricetin
0.02mg
Quercetin
0.6mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:394.48kcal
19.72%
Fat:12.58g
19.36%
Saturated Fat:7.32g
45.76%
Carbohydrates:67.89g
22.63%
Net Carbohydrates:65.97g
23.99%
Sugar:51.6g
57.33%
Cholesterol:91.45mg
30.48%
Sodium:363.5mg
15.8%
Alcohol:0.17g
100%
Alcohol %:0.11%
100%
Protein:4.57g
9.15%
Vitamin C:35.11mg
42.55%
Manganese:0.39mg
19.49%
Vitamin B2:0.24mg
13.9%
Phosphorus:113.22mg
11.32%
Vitamin A:565.79IU
11.32%
Vitamin K:11.59µg
11.04%
Vitamin B1:0.16mg
10.9%
Folate:43.01µg
10.75%
Iron:1.89mg
10.52%
Selenium:6.77µg
9.67%
Calcium:95.14mg
9.51%
Fiber:1.92g
7.68%
Potassium:262.2mg
7.49%
Vitamin B3:1.42mg
7.11%
Vitamin E:0.74mg
4.96%
Magnesium:19.53mg
4.88%
Vitamin B5:0.44mg
4.4%
Vitamin D:0.59µg
3.93%
Copper:0.08mg
3.86%
Vitamin B6:0.08mg
3.84%
Zinc:0.48mg
3.18%
Vitamin B12:0.18µg
3.06%