Strawberry and Rhubarb Compote….adulterated from Steve Manfredi
Impress your friends! Spoil your family! Invite George Clooney for breakfast, and serve this. He will stay for a month. (it’s the rosewater that does it)
You need for a month of breakfasts:
1 kilo of rhubarb stalks
1 and half Kilo strawberries
200g Sugar
1 teaspoon vanilla essence
1 small cinnamon stick
3 tabs of Rosewater
- Cut the Rhubarb into about 3 cm lengths about the size of your pile of bills on your desk or the height of the Chloe platforms
- Cut up strawberries into quarters. Remember to cut off the green hat. This is a little boring so delegate this.
- Throw the Rhubarb into saucepan with the sugar with a chic little teasp of Vanilla essence.
- Let it cook away gently until the Rhubarb softens. It should take about Ten minutes or so. Don’t let it boil. Anything that loses its temper is bad. Simmering is good. You can now read about Nicole Kidman in Vanity Fair
- Set aside 500g of strawberries for accessorize and tossing in later.
- Throw in about 1 kilo of the strawberries to the Rhubarb and give it a good mix. All those pinks and reds are so Lanvin. Divine.
- Add the small cinnamon stick to the mix.
- Now let it simmer gently again for about another Ten Minutes. It should be all the mushy and soft as Crème de la Mer. Actually that’s too soft. Think more lumpy texture like your thighs and you should be right.
- Now remove from the heat. Throw in the rest of the strawberries. Mix it up and watch as these little berries just slowly soften in gooey mix. Let it cool down. Go back to Vanity Fair.class
- When the compote has cooled down drizzle in the 3 tabs of rosewater and give it a good mix. You may now dip in your manicured finger and taste. Sensational
- Serve with homemade bread or Toast, icecream, muesli and Yogurt. You could even serve it with all those scones and sponge cakes you are always whipping up in your spare time.
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