Neal, the manager of The Kling House Restaurant, shared this delectable dessert recipe with me. It sounds great and uses rhubarb, so in my book it is a winner. I also love angel food cake. Try it at your next dinner party. If you are making it for the family – don’t mention the rhubarb to the kids. Be sure to mark your calendar for the Kitchen Kettle Village Rhubarb Festival, Friday & Saturday May 15th & 16th.

Grilled Angel food Cake with Rhubarb Strawberry Compote

3 cups 1/2 inch pieces fresh rhubarb
3/4 cup sugar
1/4 cup water
1 pint fresh strawberries, hulled, halved
1/4 cup Kitchen Kettle Strawberry Rhubarb Jam
2 tablespoons chopped fresh mint
1 angel food cake
Whipped Cream

Combine rhubarb, sugar and water in saucepan over medium heat. Bring to a
simmer, stir until sugar dissolves. Simmer until rhubarb is tender.
Remove from heat. Stir in strawberries and jam. Transfer to bowl and
stir in mint. Chill until cold.

Slice cake into serving pieces. Lightly spray both sides of each piece
with non-stick spray. Grill 2 minutes per side, or until grill marks are
visible.

Place cake on serving plate, top with compote. Garnish with fresh mint
sprig and whipped topping.

**Compote can be served warm over pancakes or waffles.

Don’t forget that the new Kitchen Kettle Recipe Contest is still going on. We are looking for creative recipes from you using a Kitchen Kettle product. All the details are on a previous kettletalk blog post. It’s simple, just “comment” to this post with a recipe or mail to: Kitchen Kettle Village, Attn: Recipe Contest, P.O. Box 380, Intercourse, PA 17534. You could win a $25 Kitchen Kettle Village gift certificate and have your recipe featured in the Jam & Relish Kitchen and on our website. What are you waiting for…start cooking!