Ingredients
- 1 package sara lee all-butter pound cake; cut into 1-inch thick slices
- 1 pound strawberries; hulled and quartered
- 1 pound rhubarb; 1/2-inch slices
- 1/2 cup sugar
- 1 cup vanilla bean; split and seeds scraped
- 2 tablespoon meyer lemon juice
- 1/2 teaspoon lemon zest
Preparation
Baking Directions:
In a heavy-bottom medium saucepan, over medium-high heat, combine strawberries, rhubarb, lemon juice, lemon zest, sugar, vanilla bean and salt and bring to a boil.
Reduce heat and cook until fruit is tender, approximately 5-8 minutes.
Remove from heat.
Remove and discard vanilla bean.
Can be served warm or cold.
To assemble: Place a piece of pound cake on a plate.
Spoon strawberry-rhubarb compote over the top and finish with whipped cream.
