It’s Foodie Friday again, where we’re joined by cookbook author and President and Founder of The Gourmet Warehouse Caren McSherry with another mouth-watering recipe.
This week, we’re getting back to basics, compotes, which were created to bring life to limp and tired fruit and veg.
Back in the day waste was not an option and as we move forward 2017 presents the same face. Our values that relate to the food chain have become so much more respectful of where and how we take delivery of our food.
Eating in season promotes our farmers which are the heroes if we are to sustain the food chain.
What you’ll need
- 5 cups spring rhubarb, strung
- 1 vanilla bean cut open and pods removed
- ½ cup sugar
- ¼ cup orange juice or water
- 2 cups strawberries hulled and quartered
- 1/3 cup almond liquor (optional)
To string the rhubarb take a small paring knife, and begin at the top of the stalk and pull down to remove the strings. This makes the compote smooth of the stringy bits.
Place all the ingredients except for the almond liquor in a medium saucepot and simmer until the rhubarb is soft about 10 15 minutes. Stir in the strawberries and continue to simmer until the berries are soft.
Add the liquor if desired and stir to combine.
Serve warm ladled over really good ice cream