Why not serve up this delicious compote over the weekend. It is really quick and easy to make.
EARLY SUMMER BERRY AND ROAST RHUBARB COMPOTE WITH A MUSCAT AND ORANGE BLOSSOM SYLLABUB
The first summer berries don’t need any real cooking, but a quick warm-through with roast rhubarb and orange juice will really bring out their flavour. Add an exquisite, dainty syllabub of sweet wine and a hint of orange blossom to balance the fruit.
For the roast rhubarb and berry compote
400g rhubarb, trimmed and sliced into 4cm lengths
1 orange, finely grated zest and 2 tbsp juice
75g caster sugar
300g early summer berries, such as raspberries, blueberries and strawberries, hulled if necessary
For the syllabub
300ml double cream
2 tsp orange flower water, plus extra to taste
Juice of half an orange
150ml muscat wine
3 tbsp icing sugar, sifted
To make the compote, pre-heat the oven to 180°C, gas mark 4. Toss the rhubarb, orange zest
and juice and sugar together and spread out in a medium-sized baking dish. Cover with foil and roast for 10 minutes. Add the berries, stirring them in carefully, re-cover and return to the oven for 5 minutes or so, until the rhubarb is just tender and the berries are beginning to release their juice. Set aside to cool.
To make the syllabub, whisk the cream, orange flower water, orange juice, muscat and icing sugar together briefly, until the mixture forms soft peaks. Taste and stir a little more orange flower water in if you prefer a stronger flavour. Divide the syllabub between bowls and serve with the compote and shortbread biscuits. Recipe @alicehartcooks Photography @emma27lee #homesandgardensuk #hgwelove #rhubarb #compote