Our rhubarb-strawberry sauce turns angel food cake into a special dessert, but it is also a wonderful topping for your breakfast toast. We love the flavor combination and look forward to whenever rhubarb is in season. We call for store-bought angel food cake slices to significantly cut down on the prep time and make your life a whole lot easier. Just be sure to give them a quick toast before topping with the sauce. The little bits of crunchy edges add a lovely texture and flavor to the dessert.
Ingredients
¼ cup sugar
1 cup Rhubarb, fresh or frozen, diced
2 cups Strawberries, trimmed and sliced
1 tbsp fresh lemon juice
7 oz Angelfood cake, four (1 3⁄4-oz) slices
Instructions
In a small saucepan, bring sugar and 1⁄4 cup water to a boil over high heat, stirring to dissolve the sugar. Boil to reduce slightly, about 3 minutes.
Stir in rhubarb and cook, adjusting heat as needed to maintain a simmer, until the rhubarb starts to break down, about 3 minutes. Stir in strawberries and simmer 1 minute more. Remove from heat; stir in lemon juice.
In a toaster oven or under broiler, toast cake slices about 1 minute on each side. Serve cake slices topped with rhubarb-strawberry sauce.
Serving Size: 1 cake slice and about 1⁄2 cup sauce!
