Grilled Pound Cake with Strawberry and Rhubarb Compote

Ingredients:

• 450g rhubarb stalks (about 4 large stalks), cut into 1cm pieces.
• 450 g strawberries, hulled and halved (cut large ones into quarters)
• 1 tsp vanilla extract
• 2/3 cup + 2 tablespoons sugar
• Zest of 2 oranges
• 0.5 cups heavy cream
• 0.5 cup sour cream
• 8 slices pound cake

Preparation:

1. Preheat grill to medium-high heat.
2. In a large bowl, combine the rhubarb, strawberries, vanilla extract, 2/3 cup sugar, the zest of 1 orange, and 1/8 teaspoon salt. Line the counter with 2 large sheets of heavy-duty foil (or 2 layers of regular foil). Divide the strawberry mixture evenly between the two sheets of foil. Bring the long sides of the foil together and fold them in half to seal; fold the short sides in half to seal, leaving a space for steam.
3. Place two parcels on the grill grate. Bake, uncovered, for 15 minutes. Remove the parcels from the grill and reduce the grill temperature to medium. Carefully unwrap the foil, being careful not to burn yourself with hot steam. Allow the fruit to cool before serving.
4. Meanwhile, in a large bowl, beat the heavy cream, sour cream, remaining orange zest, and 2 tablespoons sugar with a mixer until thick and fluffy. Refrigerate until ready to serve.
5. Grill each pound cake slice on both sides for 1-2 minutes per side, loosening with a metal spatula.
6. Serve each slice of fried pound cake with a little compote and a dollop of cream.