Grilled Angel Food Cake with Strawberry Rhubarb Compote

1. Add strawberries, rhubarb, and sugar to a small saucepan set over medium heat. Cook until rhubarb and strawberries begin to break down and soften, stirring often for about 5 minutes. In a small bowl whisk together cornstarch and water then add it into the berry mixture. Continue to cook until mixture is thickened and coats the back of a spoon. Stir in rum, ginger and salt and cook for an additional 1 to 2 minutes. If desired, smash the berries and rhubarb or puree them in a blender for a completely smooth texture. I like to leave some chunks of strawberries, but feel free to do what you need to do! Keep warm until ready to serve.

2. Preheat your grill to medium heat. Meanwhile, use a pastry brush to coat both sides of the angel food cake slices with butter. Place on grill over prepared coals. Do not cover the grill. Grill for about 1 minute on each side, or until slightly charred all the way around.

3. To serve, place a slice of angel food cake on a plate. Top with warm strawberry rhubarb compote and top with a scoop of ice cream. Enjoy!