Compote of Rhubarb with Strawberries (SF)

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Compote of Rhubarb with Strawberries

 

 

1 bunch rhubarb

1 cup sugar

1/4 cup water

2 apples, peeled and diced

1 punnet (500 g) (1 lb) strawberries

 

 

1. Wash the rhubard stems thoroughly and discard leaves. With a

stainless steel knife (see note) cut the rhubarb intop short peices,

leaving red skin but trim the tough bits at the base of stems.

 

2. Put the sugar, water and apples into a stainless steel or enamel

saucepan. Cover and cook about 10 minutes or until the apples are

almost tender. Add the rhubarb and bring to simmering pint. Cover

and simmer for 5 minutes or until the rhubarb is soft - this takes

almost no time.

 

3. Wash, hull and halve the strawberries if large. Add to warm

rhubarb and serve with vegan cream or custard.

 

 

Variations :

Ingredients which can be used instead of apples and strawberries to

give a different flab=vour include :

 

- finely grated rind and strained juice of 1 orange

- 2 tipe tamarillos, peeled and sliced

- canned or fresh pineapple

 

 

NOTE: Do not use carbon steel knife to prepare rhubarb or cook it in

an aluminium pan. These metals will turn the fruit a blue/black

colour.

 

 

Serves 4.