Angel Food Cake with Strawberry-Rhubarb Sauce

Ingredients:

• 1 cup granulated sugar
• 5 green cardamom pods
• 450 g rhubarb (about 3 large or 6 small stalks), cut into 1 cm pieces (about 4 cups)
• 1 cup chopped strawberries
• 1 cup chilled heavy cream
• 2 tablespoons powdered sugar
• 0.5 tsp vanilla extract
• 1/8 tsp ground cardamom
• 1 store-bought angel food sponge cake

Preparation:

1. In a large skillet, combine the sugar, 1/2 cup water, and cardamom pods. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until it begins to break down, about 5 minutes. Transfer to a shallow dish and let stand until the mixture cools, about 1 hour. Stir in the strawberries.
2. In a large bowl, beat the heavy cream with the sugar, vanilla, and ground cardamom until medium peaks form. Cut the angel food sponge cake into slices and top with the strawberry-rhubarb sauce and spiced whipped cream.