Grilled Pound Cake with Strawberry and Rhubarb Compote

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 8

Rhubarb and strawberries are among the first to appear in the garden. Why not combine them and make a delicious grilled compote? It makes a wonderful dessert to serve after a backyard barbecue. Strawberries, rhubarb, sugar, and natural flavors like vanilla extract and orange zest are wrapped in foil and grilled until the mixture is reduced and soft, like a light jam. Serve the compote on grilled pound cake slices with a dollop of light sour cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450g rhubarb stalks (about 4 large stalks), cut into 1cm pieces.
450 g strawberries, hulled and halved (cut large ones into quarters)
1 tsp vanilla extract
2/3 cup + 2 tablespoons sugar
Zest of 2 oranges
0.5 cups heavy cream
0.5 cup sour cream
8 slices pound cake

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cupcake, strawberry, rhubarb, Orange zest, cream, sour cream

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
In a large bowl, combine the rhubarb, strawberries, vanilla extract, 2/3 cup sugar, the zest of 1 orange, and 1/8 teaspoon salt. Line the counter with 2 large sheets of heavy-duty foil (or 2 layers of regular foil). Divide the strawberry mixture evenly between the two sheets of foil. Bring the long sides of the foil together and fold them in half to seal; fold the short sides in half to seal, leaving a space for steam.

Place two parcels on the grill grate. Bake, uncovered, for 15 minutes. Remove the parcels from the grill and reduce the grill temperature to medium. Carefully unwrap the foil, being careful not to burn yourself with hot steam. Allow the fruit to cool before serving.
Meanwhile, in a large bowl, beat the heavy cream, sour cream, remaining orange zest, and 2 tablespoons sugar with a mixer until thick and fluffy. Refrigerate until ready to serve.
Grill each pound cake slice on both sides for 1-2 minutes per side, loosening with a metal spatula.
Serve each slice of fried pound cake with a little compote and a dollop of cream.

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