Rhubarb Conserve and Pound Cake with Whipped Cream

Photo: Anna Williams

Vanilla beans can be rinsed, stored in a sealed container, and used again and again.

Yield: 6 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 113mg
  • Calories: 427
  • Calories from fat: 0%
  • Carbohydrate: 53g
  • Cholesterol: 82mg
  • Fat: 23g
  • Fiber: 2g
  • Iron: 1mg
  • Protein: 4mg
  • Saturated fat: 11g
  • Sodium: 207mg


  • 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


  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.
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