This recipe makes use of the best of early summers fruit selection and is good for hot and cold weather. Summer rhubarb tends to be less tender than the early selection but is excellent when cooked to a puree.
Prep: 10 minutes
Cook: 15 minutes
500g rhubarb, washed, trimmed and cut into 2cm pieces
200g strawberries, washed, hulled and cut into 4
1 tsp finely chopped ginger
juice of 1 orange
200g caster sugar
60ml cointreau (optional)
Mixed Berry Sorbet (see recipe) or a good commercial berry sorbet
Compote: Place the rhubarb in a large saucepan with the ginger, orange juice, caster sugar and water. Place the pan over a moderate high heat for 8-10 minutes, stirring with a wooden spoon regularly until the rhubarb has broken down to a soft mixture. Add the berries and cook the mixture for a further 5 minutes. Remove the pan from the heat and allow the compote to cool until it is warm or serve it at room temperature. The compote will keep in the refrigerator for up to 48 hours in a sealed container.
To Serve: Distribute the compote among 6 bowls. Pour a little cointreau over the compote. Place a generous scoop of sorbet in the centre and garnish it with a mint leaf.