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
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!