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Rhubarb Conserve and Pound Cake with Whipped Cream

Photo: Anna Williams
Yield 6 servings
Vanilla beans can be rinsed, stored in a sealed container, and used again and again.


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

Nutrition Information

  • calcium 113 mg
  • calories 427
  • caloriesfromfat 0 %
  • carbohydrate 53 g
  • cholesterol 82 mg
  • fat 23 g
  • fiber 2 g
  • iron 1 mg
  • protein 4 mg
  • satfat 11 g
  • sodium 207 mg

How to Make It

  1. 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.

  2. 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.