Grilled Pound Cake and Rhubarb
Grilled Pound Cake and Rhubarb
Submitted by Corporate Chef Andy Stewart
Desserts
Ingredients
- 4-6 stalks rhubarb - cut into 2-inch slices on the bias
- 1 cup simple syrup
- 1 tablespoon Fustini’s Blood Orange olive oil
- 1 loaf frozen pound cake
- powdered sugar
- 1 cup sugar
- 3/4 cup water
- 1/4 cup Fustini's Cara Cara Vanilla balsamic
Directions
- Prepare a hot grill. Soak rhubarb in simple syrup for 1 hour. Remove rhubarb from syrup and place into a bowl. Drizzle with Blood Orange olive oil. Grill rhubarb and sliced pound cake on two sides just until grill marks appear- 1-2 minutes. Remove from the grill and place rhubarb over a slice of pound cake. Sprinkle powdered sugar with a drizzle of simple syrup overall and serve.
- In a medium saucepan combine sugar, water and balsamic. Bring to a boil, stirring, until the sugar has dissolved. Allow to cool.
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