Name: Angel Food Cake with Strawberry-Rhubarb Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 to 8 servings
Ingredients: 1 cup granulated sugar; 5 green cardamom pods; 1 pound rhubarb (about 3 large or 6 small stalks), sliced 1/2 inch thick (about 4 cups); 1 cup sliced strawberries; 1 cup cold heavy cream; 2 tablespoons confectioners' sugar; 1/2 teaspoon pure vanilla extract; 1/8 teaspoon ground cardamom; 1 store-bought angel food cake

Directions

Combine the granulated sugar, 1/2 cup water and the cardamom pods in a large skillet. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until just starting to break down, about 5 minutes. Transfer to a shallow dish and let sit until cooled, about 1 hour. Stir in the strawberries.
Beat the heavy cream with the confectioners' sugar, vanilla and ground cardamom in a large bowl with a mixer until medium peaks form. Slice the angel food cake and top with the strawberry-rhubarb sauce and spiced whipped cream.

Photograph by Ryan Dausch

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