Strawberry and rhubarb compote

Yield: 1 Servings

Measure Ingredient
1 pounds Sugar
1 pint Water
1 pounds Red rhubarb
16 fluid ounce Stock syrup
½ pounds Fresh strawberries
Pouring cream
Light biscuits

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

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