Compote of spring rhubarb served with Lanercost shortbread and Eden ice cream.
500 g or 1 LB rhubarb
2 tablespoons orange juice
Zest of one orange
100g or 4 oz sugar
half a cinnamon stick
Trim the fruit and wash the stalks of rhubarb, cut into 1 inch ( 25 mm lengths).Place sugar and 3 tablespoons of cold water into the pan along with juice, zest of orange and the cinnamon stick.Bring to the boil and stir until the sugar has dissolved. Cover the pan lid and simmer for 5 minutes.
Leave to cool and strain the syrup into a clean pan. Add the rhubarb, simmer gently for 10 minutes or until tender. Plate and serve.
Delicious.
finally a short video with Annette talking about the recipe.
Rhubarb with ice cream is always a treat. Did you use vanilla ice cream? Rhubarb works well as a sorbet in fact - here is my own recipe: http://www.ice-cream-recipes.com/ice_cream_sorbet_rhubarb.htm
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