| 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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