Cookbook:Strawberry and Rhubarb Compote 1
- 6 rhubarb stalks
- 200 g sugar
- 1 tsp of vanilla essence
- 2 tbsp of water
- 1.5 kg of strawberries
- 3 cloves
- 1 small cinnamon stick
Cut six rhubarb stalks into 3cm lengths and simmer with 200 g sugar, a teaspoon of vanilla essence and 2 tbsp of water till the rhubarb pieces soften. This should
take about 10 minutes, depending on the thickness of the rhubarb stalks. Add 1kg of strawberries (cut in quarters) with three cloves and a small cinnamon stick.
Simmer for another 10 minutes. Remove from the heat, add 500 g of strawberries (again cut into quarters), mix well and allow the mixture to cool. Store in a sealed
container in the refrigerator till needed.
Last modified on 23 September 2012, at 06:08