So Tuesday we learned that the grill can be used to make sweet, smoky vegetables. Today, we learn the grill can turn a ho-hum store bought cake into a knock you pantsless–impress all your friends–make your neighbors jealous dessert.
(side note: You should really invite your jealous neighbors over. Sharing makes grilling (and eating) way more fun.)
(second side note: Totally managed to pull off a parenthesis within a parenthesis back there. You probably find this either obnoxious or endearing. Sooo….I’m sorry and you’re welcome.)
You may have noticed I’m a wee bit high strung totally off the chain right now. We’ve got a three day weekend coming up, our garden is finally planted, I have a healthy tan pink glow from all the sunshine, and there’s a whole lot of sweet tangy strawberry rhubarb compote running through my veins. Life is good.
This is the perfect dessert for your Memorial Day get together. You can buy a pre-made angel food cake at the store and have a killer dessert ready in under 10 minutes. Throw some fresh strawberries and rhubarb into a pot with some sugar and cornstarch, and wait for them to make a thick, bubbly sauce.
Meanwhile, butter your angel food cake and pop it on the grill. It can go right next to the burgers and hot dogs. Wait until the edges start to blacken then top with the jam and a scoop of ice cream (totally optional, but really, who’s not topping this with ice cream??)
Now since it is a holiday weekend and since alcohol seems to make nearly every dessert better I added a splash or two of rum to the compote for good measure. Yes it’s unnecessary. Yes, you can leave it out. But I must say, nothing thrills me quite like splashing a bit of rum into a pot of warm, ruby red jam. (Hey, I don’t like beer so this is about as boozy as my Memorial Day is going to get).
The compote stays in the fridge for several days and is great on pretty much anything. Try it swirled into yogurt, drizzled over pancakes, or scooped from the jar by the spoonful. If you leave out the rum it’s gluten free so go crazy!
I wish you all a safe and relaxing weekend and please, eat responsibly.
Grilled Angel Food Cake with Strawberry Rhubarb Compote
Yield: 5 servings (can be easily doubled to serve 12)
Recipe by Neighborfood
1 pint strawberries, sliced
1 cup coarsely chopped rhubarb
1/2 cup sugar
2 teaspoons cornstarch
2 Tablespoons water
2 Tablespoons white rum
1/2 teaspoon ginger
1/2 store bought angel food cake, cut in 5 slices
3 Tablespoons butter, melted
Ice cream, if desired
1. Add strawberries, rhubarb, and sugar to a small sauce pan set over medium heat. Cook until rhubarb and strawberries begin to break down and soften, stirring often, about 5 minutes. In a small bowl whisk together cornstarch and water then add to berry mixture. Continue to cook until mixture is thickened and coats the back of a spoon. Stir in rum, ginger, and salt and cook for an additional 1 to 2 minutes. If desired, smash berries and rhubarb or puree in a blender for a completely smooth texture. I like to leave some chunks of strawberries, but feel free to do what you need to do! Keep warm until ready to serve.
2. Meanwhile, use a pastry brush to coat both sides of angel food slices with butter. Place on grill over prepared coals. Do not cover. Grill for about 1 minute on each side, or until slightly charred all the way around.
3. To serve, place slice of angel food cake on plate. Top with warm strawberry rhubarb compote and scoop of ice cream. Enjoy!