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Рецепт Rhubarb Strawberry Compote With Cardamom Cream
by Global Cookbook

Rhubarb Strawberry Compote With Cardamom Cream
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Ингредиенты

  • 1 c. well-chilled heavy cream
  • 2 Tbsp. sugar
  • 1/4 tsp grnd cardamom
  • 1 lb rhubarb
  • 1 pt strawberries
  • 1 c. water
  • 1 c. sugar
  • 8 x shortbread rounds such as Walkers Shortbread Highlanders, or possibly other
  •     shortbread

Инструкции

  1. Make cardamom cream: In a bowl with an electric mixer beat cream with sugar and cardamom till it just holds stiff peaks. (Cardamom cream may be made 3 hrs ahead and chilled, covered.)
  2. Make compote: Trim rhubarb, discarding any leaves, and cut crosswise into 1 inch pcs. Hull strawberries and quarter lengthwise, transferring to a large bowl. In a 12 inch heavy skillet, bring water and sugar to a boil, stirring till sugar is dissolved, and boil 1 minute. Add in rhubarb in 1 layer and cook at a bare simmer, gently stirring once or possibly twice till rhubarb is tender but not falling apart, about 10 min. With a slotted spoon, transfer rhubarb to bowl with strawberries and gently stir to combine. Boil syrup till reduced to about 3/4 c., about 3 min. Divide shortbread rounds among 4 plates and top with compote and cardamom cream. Drizzle plates with syrup.