| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Fruit-des |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sugar |
| 1 |
pt |
Water |
| 1 |
lb |
Red rhubarb |
| 16 |
fl |
Stock syrup |
| 1/2 |
lb |
Fresh strawberries |
|
|
Pouring cream |
|
|
Light biscuits |
INSTRUCTIONS
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@netrax.net> on Mar 31, 1997
Recipe by: RECIPE FOR HEALTH SHOW# RHC177 Posted to MC-Recipe Digest V1
#549 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997
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