Strawberry And Rhubarb Compote

Recipe Ingredients

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1 lb	454g / 16oz	Stock syrup
1		Sugar
1 lb	454g / 16oz	Water compote
16		Red rhubarb
1/2 lb	227g / 8oz	Stock syrup
		Fresh strawberries
		Pouring cream
		Light biscuits

Recipe Instructions

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.

(Courtesy of Darina Allen, Ballymaloe Cookery School, Ireland)

RECIPE FOR HEALTH SHOW# RHC177, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Source:
RECIPE FOR HEALTH SHOW# RHC177

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