| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup granulated sugar
- 5 green cardamom pods
- 1 pound rhubarb (about 3 large or 6 small stalks), sliced 1/2 inch thick (about 4 cups)
- 1 cup sliced strawberries
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon ground cardamom
- 1 store-bought angel food cake
Instructions
- Combine the granulated sugar, 1/2 cup water and the cardamom pods in a large skillet. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until just starting to break down, about 5 minutes. Transfer to a shallow dish and let sit until cooled, about 1 hour. Stir in the strawberries.
- Beat the heavy cream with the confectioners’ sugar, vanilla and ground cardamom in a large bowl with a mixer until medium peaks form. Slice the angel food cake and top with the strawberry-rhubarb sauce and spiced whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 237 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 29 g |
| Protein | 2 g |
| Cholesterol | 41 mg |
| Sodium | 41 mg |
| Serving Size | 1 of 8 servings |
| Calories | 237 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 29 g |
| Protein | 2 g |
| Cholesterol | 41 mg |
| Sodium | 41 mg |