1 pkg. (1.9 oz.) Athens mini fillo shells
1/2 cup diced rhubarb
1/2 cup diced strawberries
2 tablespoons granulated sugar
1 to 2 sliced pound cake, cut into 1/2-inch cubes
1/2 cup frozen whipped topping, thawed
Crisp fillo shells in oven following package directions. Cool.
In a small saucepan combine rhubarb and strawberries with 1 teaspoon water. Bring to a boil over medium heat; cook stirring frequently 3 to 5 minutes or until rhubarb and strawberries are tender and a sauce is formed. Remove from heat; stir in sugar, then refrigerate until completely cooled.
Place one cake cube in each fillo cup. Top each with 1 teaspoon strawberry rhubarb sauce. With a pastry bag fitted with star tip, swirl whipped topping on top. Refrigerate until ready to serve.