Ginger Pound Cake with Strawberry-Rhubarb Compote
INGREDIENTS
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Ginger Pound Cake:
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2 ¼ cups all-purpose flour + some for dusting
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2 teaspoons ground ginger
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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8 tablespoons butter, softened
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1½ cups light brown sugar
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¼ cup minced fresh ginger
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4 large eggs
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⅔ cup reduced-fat sour cream
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Strawberry-Rhubarb Compote:
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2 cups water
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1 cup sugar
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Stripped zest of 1 lemon
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2 pounds fresh rhubarb, trimmed and cut into ¾-inch pieces
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2 pounds (3 pints) small strawberries, hulled and halved lengthwise
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2 teaspoons vanilla extract
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½ teaspoon ground cinnamon
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