Grilled Angel Food Cake With Strawberry Rhubarb Compote Recipes

ANGEL FOOD CAKE WITH STRAWBERRY-RHUBARB SAUCE

Steps:

• 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.

GRILLED ANGEL FOOD CAKE WITH STRAWBERRIES

Steps:

• In a small bowl, toss strawberries with sugar. In another bowl, mix butter and vinegar; brush over cut sides of cake., On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side. Serve cake with strawberries and, if desired, ice cream and blueberry syrup.

GRILLED ANGEL FOOD CAKE WITH CITRUS COMPOTE

Steps:

• For the Citrus Compote: Zest 1 grapefruit and set aside for the Grapefruit Whipped Cream. Cut off the top and bottom of an orange and place it on the counter flat side down. Cut the outer peel and pith off. Cut into chunks, removing as much pith as possible. Repeat with the remaining citrus fruits (including the zested grapefruit). Add the citrus chunks to a medium saucepot with 1/2 cup of water, the sugar and a handful of mint. Bring to low boil over medium heat and cook, occasionally stir gently making sure not to break up the fruit too much, until slightly syrupy and the sugar is dissolved, about 20 minutes. Remove from heat, discard the mint and reserve, it will thicken slightly as it cools.
• For the Grapefruit Whipped Cream: Add the cream and zest to a stand mixer with a whisk attachment or a bowl with a hand mixer and whip on medium-high speed until peaks are medium-stiff. Refrigerate.
• For the Angel Food Cake: Preheat your outdoor grill to medium heat. Slice the angel food cake in half along the equator. Place each half on the grill and toast on both sides until grill marks appear, about 2 minutes per side.
• Place the bottom of the grilled angel food cake on a platter and spoon about half of the whipped cream over top. Use a slotted spoon to spoon some of the citrus compote over the whipped cream (don't use too much syrup or the whipped cream will be too runny). Place the top half of the cake on top (like a whipped cream sandwich). Spoon the other half of the whipped cream over top and spoon more of the citrus compote on. Garnish with mint leaves. Slice and serve like a layer cake.

RHUBARB CAKE

Steps:

• For the crumb topping: Combined the flour, brown sugar, oats, ginger, salt and nutmeg in a small bowl. Add the butter and mix thoroughly with your fingers or a fork until all the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer (or using a stand mixer fitted with a paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
• Reduce the mixer speed to low and mix the flour mixture in 3 parts, alternating with the Greek yogurt in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
• Spoon the batter (it will be thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping, distributing it evenly.
• Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 1 hour to 1 hour 10 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour.

GRILLED RHUBARB AND STRAWBERRY COMPOTE WITH GRILLED POUND CAKE

Steps:

• Preheat a grill for cooking over medium-high heat.
• Combine the rhubarb, strawberries, vanilla extract, 2/3 cup sugar, zest of 1 orange and 1/8 teaspoon salt in a large bowl. Lay out 2 large sheets of heavy-duty foil (or doubled layers of regular foil). Divide the rhubarb-strawberry mixture evenly between the 2 sheets of foil. Bring the long ends together and fold twice to seal; fold in the short sides to seal, leaving room for steam. Place the 2 foil packs on the grill. Cook, uncovered, 15 minutes. Remove from the grill and lower the grill temperature to medium. Carefully open the foil packs, making sure to avoid contact with the hot steam. Let cool long enough so the packets are not steaming before serving.
• Meanwhile, using an electric mixer, beat together the heavy cream, sour cream, remaining orange zest and 2 tablespoons sugar in a large bowl until thick and fluffy. Keep refrigerated until ready to serve.
• Grill both sides of each pound cake slice, 1 to 2 minutes per side, using a metal spatula to flip and remove them.
• Serve each grilled pound cake slice with some compote and a dollop of the cream.

STRAWBERRY RHUBARB COMPOTE

Steps:

• In a large saucepan, combine rhubarb, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Stir in strawberries and ginger. Serve warm or cold.

RHUBARB AND STRAWBERRY COMPOTE WITH FRESH MINT

Steps:

• Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

GRILLED ANGEL FOOD CAKE

Steps:

• Preheat charcoal/gas grill or broiler and away from heat source lightly coat rack or broiler pan with a nonstick cooking spray. Adjust cooking rack at least 4 to 6 inches away from heat source.
• In a medium saucepan combine strawberries, rhubarb, sugar, water, vanilla, and cinnamon. Over medium heat cook mixture until just boiling, approximately 5 minutes. Remove from heat and set aside.
• Lay angel food cake toward edge of grill rack or broiler pan where there is less heat.
• Grill cake until each side is nicely browned, approximately 1 to 3 minutes.
• On individual serving plates, place angel food cake and top each piece with 1/4 cup of the strawberry-rhubarb sauce. Add 2 tablespoons of whipped topping and serve immediately.

STRAWBERRY-RHUBARB ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.
• In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.
• Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.

STRAWBERRY-RHUBARB ANGEL FOOD CAKE

Steps:

• Combine rhubarb and the juice of one orange (juice should equal at least 1/4 cup liquid- if additional liquid is needed, add water to make 1/4 cup).
• Add 1/2 cup sugar, cover and cook over medium heat until rhubarb is tender.
• Set aside 1/2 cup sliced strawberries.
• Stir remaining strawberries into rhubarb mixture.
• Stir in a few drops red food color for eye appeal.
• Cool.
• Mixture will begin to thicken slightly.
• Slice cake horizontally to make 3 layers.
• Spoon 1/2 the filling on bottom cake layer.
• Add second layer cake and spoon on remaining filling.
• Place top layer on cake.
• Chill cream well, whip until stiff.
• Set aside.
• Beat together ricotta cheese, 4 tablespoons sugar, and the grated peel of one orange.
• Beat until fluffy.
• Fold whipped cream into whipped ricotta cheese.
• Frost the sides and top of cake with whip cream mixture.
• Garnish with remaining strawberry slices and mint leaves.
• Refrigerate until ready to serve.
• Cake is best if served same day.