Strawberry-Rhubarb Pound Cake:
Prepare as above, except omit cranberries and Fresh Cranberry Sauce. Serve with Strawberry-Rhubarb Sauce: Stir together 1 1/2 cups sliced fresh or frozen rhubarb, 1 cup sliced strawberries, 1/3 cup sugar, and 2 Tbs. water in a medium saucepan. Bring to boiling, stirring to dissolve sugar. Reduce heat and cook, uncovered, stirring occasionally, until fruit is softened, about 10 minutes. Remove from heat. Coarsely mash rhubarb mixture with a fork or potato masher. Cool completely.Nutrition analysis per serving: 528 calories, 7 g protein, 74 g carbohydrate, 23 g total fat (14 g sat. fat),148 mg cholesterol, 1 g fiber, 49 g total sugar, 16% Vitamin A, 9% Vitamin C, 255 mg sodium, 6% calcium, 11% iron
DIY Buttermilk
If you don’t have any buttermilk on hand, make your own by adding 1 Tbsp. white vinegar or lemon juice to a glass measuring cup. Fill with milk to measure 1 cup. Let stand 5 minutes before using.
