Angel Food Bruschetta w/ Strawberry Rhubarb Compote

I hope everyone had a fantastic Mother’s Day weekend!  After my work visits to Toronto and Buffalo, I  stopped by my parents house to spend the weekend with them and to celebrate my mom’s special day.  This was a great visit because I was able to spend some quality time with my mom and dad and also see my two best friends.  I always wish that my visits were longer, but it just reminds me of how blessed I am to have such amazing people in my life, and it makes me look forward to my next visit with them.  🙂

Saturday evening my dad and I decided to cook my mom a special meal.  My mom has a huge rhubarb bush outside, so I decided to make this Angel Food Bruschetta w/Strawberry Rhubarb Compote.  I toasted the angel food cake and served this strawberry rhubarb compote on top.  It was light, delicious, and perfect for the season.  Enjoy!

Ingredients:

• 4 cups 1/2-inch-wide pieces fresh rhubarb
• 1/2 cup sugar
• 1/2 cup water
• 1 tbsp lemon zest
• 4 cups fresh strawberries, hulled, halved
• 2 tablespoons chopped fresh mint, more for garnish
• 1, circular angel food cake, cut into 8 wedges
• Whipped cream or ice cream for topping

Ingredients:

1. Combine rhubarb, sugar, water, and lemon zest in 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.
2. Remove from heat and stir in strawberries.  Transfer to a bowl, stir in mint, and set aside.
3. Meanwhile, in a large non-stick skillet, cook cake wedges over medium-high heat 3-5 minutes or until lightly toasted.  Turn to brown evenly. (I cooked 4 wedges at a time.)
4. On a serving plate, place angel food wedge and spoon compote over.  Dollop whipped cream or ice cream on top and garnish with fresh mint.

*Adapted from Bon Appetit

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