INGREDIENTS

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.  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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Nutrition (calculated from recipe ingredients)
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Calories: 1826
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 21mg
Potassium: 360.8mg
Carbohydrates: 470.3g
Fiber: 4.5g
Sugar: 463.2g
Protein: 1.5g