1. Make a compote of about 6 sticks of rhubarb, 1-2 cups of halved strawberries, 1/2 lemon of juice and its peel. Sweeten to taste (I used about 1/2 cup of Palm sugar). Cook 15 minutes on low heat in a heavy pan. Cool on the counter and put in the fridge.
2. Make or buy meringues.
3. When ready to serve, whip heavy cream (about 1 cup), adding vanilla and icing sugar to taste. Break up meringues into the whipped cream.
4. In a glass or bowl, spoon rhubarb and strawberry compote and alternate with meringue-enriched whipping cream. Makes 4-6 servings.
5. ENJOY! We certainly did.
My friend tells me she does her rhubarb compote with orange juice and peel. I threw in a few cardamom pods for taste. Next time, I will extract the seeds for more flavour.
Have a great Sunday!
Stella
2 comments:
Miam! (RB)
I have never had Rhubarb... it never tempted me. But this might do the trick.
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