Recipe Rating:
Prep Time: 20 min
Total Time: 2 hr 20 min
Makes: 10 servings
1 lb. fresh rhubarb, cut into 1-inch thick slices
2 cups halved strawberries
1/3 cup sugar
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices
1-1/3 cups thawed COOL WHIP Whipped Topping
TOSS rhubarb and strawberries with sugar in a large saucepan. Stir in 2 Tbsp. water. Cover and cook on medium heat 5 min. or until rhubarb is desired tenderness, stirring occasionally. Remove from heat; cool slightly.
REFRIGERATE at least 2 hours or until ready to use.
PLACE 1 pound cake slice on each dessert plate when ready to serve. Top each cake slice with about 1/4 cup of the rhubarb mixture and about 2 Tbsp. of the whipped topping. Serve immediately.
KRAFT KITCHENS TIPS
Note
For a sweeter dessert, prepare as directed increasing sugar to 1/2 cup.
Size It Up
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on potions.
Variation
NUTRITION INFORMATION
Nutrition (per serving)
Calories 190
Total fat 8g
Saturated fat 5g
Cholesterol 65mg
Sodium 125mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 21g
Protein 2g
Vitamin A 6%DV
Vitamin C 35%DV
Calcium 6%DV
Iron 4%DV
