![]() This dessert is already quite orangey so I'm not sure I'd go for the obvious choice of an orange muscat. Cook gently over a medium heat for 10 minutes, or until the rhubarb is soft. Put the rhubarb, sugar, grenadine, water, orange juice and zest into a pan. Pear with caramelized pecans and butterscotch or chocolate sauce.Ģ00g rhubarb, trimmed and cut into 2cm pieces.Serious adult versions could have booze in, too. All you need is a fruit compote and/or sauce, custard, ice cream, or whipped cream and something for texture such as crumble or nuts. This sundae can be made with all sorts of fruit combinations. Next add the strawberry sauce and ice cream, followed by the rest of the compote and the custard. To assemble, divide half the compote between four sundae glasses and top with the cream. Blend all the sauce ingredients to a purée in a blender, then pass the purée through a sieve.Ĥ. Stir the quartered strawberries into the rhubarb compote.ģ. Spread on a baking tray and bake in the oven for 20 minutes. To make the crumble topping, put the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. ![]() This is basically an assembly job, with just a little cooking at the beginning"ġ x Rhubarb & Orange Compote recipe (see below)ġ. It was the savoury dishes that initially attracted me to Henry Dimbleby and Jane Baxter’s excellent Leon: Fast Vegetarian but this is a cracking dessert with in-season rhubarb. Posted by Fiona Beckett (Google+) on Maat 09:46
0 Comments
Leave a Reply. |