The Sydney Morning Herald logo
Advertisement
Good Food logo

Rhubarb and strawberry compote with vanilla ice-cream

Steve Manfredi

Advertisement
Rhubarb and strawberry compote with vanilla ice-cream
Rhubarb and strawberry compote with vanilla ice-creamMarco del Grande
Time:< 30 minsMakes:About 2 litres

This is a handy compote. It keeps well in the refrigerator and is particularly good on toast, with vanilla or honey ice-cream, yoghurt, as an accompaniment to pannacotta or sponge cake.

Advertisement

Ingredients

  • 6 rhubarb stalks

  • 200g sugar

  • 1 tsp vanilla essence

  • 3 cloves

  • 1 small cinnamon stick

  • 1.5kg of strawberries, hulled and quartered

  • Vanilla ice-cream, to serve

Method

  1. Cut 6 rhubarb stalks into 3cm lengths and gently simmer with 200g of sugar and 1 tsp of vanilla essence until the stalks soften. This should take about 10 minutes, depending on their thickness.

    Add 1kg of the strawberries, with 3 cloves and 1 small cinnamon stick. Simmer for another 10 minutes.

    Remove from heat, add 500g of strawberries (again, in quarters), mix well and let mixture cool.

    To serve, put a little of the compote onto individual plates and spoon a scoop or two of vanilla gelato or ice-cream on top. 

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes