RHUBARB AND STRAWBERRY COMPOTE

  • RHUBARB AND STRAWBERRY COMPOTE

RHUBARB AND STRAWBERRY COMPOTE

Description

(serves 6-8)


A simple fruit dessert can be the perfect completion to a meal. Serve this striking compote in dessert glasses to enjoy its cheerful colour.

INGREDIENTS

600g (6-8 stalks) rhubarb (peeled and cut into 3cm lengths)
105g (1/2 cup) sugar
300g (1 punnet) large strawberries (cut into quarters)


METHOD

Place rhubarb and sugar in a small saucepan over low heat.

Cook for 7 to 8 minutes, stirring occasionally, until rhubarb begins to go pulpy. Add strawberries and cook for a further 2 minutes, or until strawberries just begin to release their juices. The aim is to keep the strawberry quarters intact.

Remove from heat and cool. Refrigerate until ready to serve.

Just before serving stir in lemon juice.

Sprinkle each serve with Michael's Brown Bread Praline and top with Vanilla Crème Fraîche .