Rhubarb and Passionfruit Sauce (could serve with angel food cake?) Ingredients 2 sticks of rhubarb, washed 1½ tbsp water 40g/1½oz caster sugar 1 large passion fruit
Method 1. Cut the rhubarb into 1cm/½in pieces. Put in a pan with water and caster sugar to taste. 2. Simmer for 4-5 minutes with the lid on, until soft. 3. Strain the juice from the passion fruit. 4. When the rhubarb is cool, blend with the passion fruit juice in a food processor and serve.
Rhubarb Compote Ingredients 85g/3oz caster sugar ½ glass red wine 2 rhubarb sticks, diced 1 vanilla pod, seeds removed sprig of mint, to garnish
Method 1. Heat the sugar in a large non-stick frying pan until dissolved. 2. Pour in the red wine and add the rhubarb, shaking the pan to coat the rhubarb. 3. Add the vanilla seeds and heat for 6-8 minutes. 4. Remove the rhubarb using a slotted spoon and transfer to a serving plate. 5. Heat the remaining liquid in the pan for a further two minutes, to thicken. 6. Pour the sauce over the rhubarb and garnish with the mint.
My favourite is stewed rhubarb with soy custard, yummy and so comforting...