Strawberry and rhubarb compote
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sugar |
| 1 | pint | Water |
| 1 | pounds | Red rhubarb |
| 16 | fluid ounce | Stock syrup |
| ½ | pounds | Fresh strawberries |
| Pouring cream | ||
| Light biscuits | ||
Directions
STOCK SYRUP
COMPOTE
Stock syrup: Dissolve the sugar in the water and bring to boil. Boil for 2 minutes then allow it to cool. Store in the fridge until needed.
Compote: Cut the rhubarb into 1 inch pieces. Put the cold syrup into a stainless steel saucepan, add the rhubarb, cover, bring to a boil and simmer for just 2 minutes. Turn off the heat and leave the rhubarb in the covered saucepan until just cold. Hull the strawberries, slice lengthwise and add to the rhubarb compote. Chill and serve with a little pouring cream and a biscuit.
Yield: 4 servings (Courtesy of Darina Allen, Ballymaloe Cookery School, Ireland)
RECIPE FOR HEALTH SHOW# RHC177, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
McBusted by Gail Shermeyer <4paws@...> on Mar 31, 1997 Recipe by: RECIPE FOR HEALTH SHOW# RHC177 Posted to MC-Recipe Digest V1 #549 by 4paws@... (Shermeyer-Gail) on Apr 04, 1997