From the Castle Kitchen – June

Every so often we ask our lovely cook (and cousin) Annabel Henderson to share a quick and easy recipe that she loves to make for family and guests at Fonmon using in season fruit or veg – this month its the turn of our rhubarb and strawberries….

Strawberry & Rhubarb Compote
225g Rhubarb
225g Strawberries
2 tbspn icing sugar
2 tbspn water

Chop rhubarb into inch lengths.  Put the strawberries and rhubarb into a saucepan and add the icing sugar & water –  cook gently for 15 minutes.  Allow to cool, then blend to a smooth mix.  For a grown up taste, add a dash of Cointreau.

The compote is delicious as a light pudding, served with pretty shortbread biscuits and a little creme fraiche

Cheats Ice Cream!
Take a 1 litre tub of your favourite vanilla ice cream, allow it to soften, then blend with the compote, return to the tub and freeze…easy!

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