Recipe - Strawberry And Rhubarb Compote

STOCK SYRUP
1 pound Sugar
1 pt Water

COMPOTE
1 pound Red rhubarb
16 fl Stock syrup
One half pound Fresh strawberries
Pouring cream
Light biscuits

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 MCRecipe Digest V1
#549 by 4paws@netrax.net (ShermeyerGail) on Apr 04, 1997