Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lbs. rhubarb
1 1/2 C. water
3/4 C. sugar
1/2 Tsp. vanilla
3 Tbsp. cornstarch
1 C. heavy cream
1/4 C. sugar
1 Tsp. vanilla
Wash rhubarb, trim and cut into 1/2 inch slices. Combine with
water and sugar and simmer until soft. Stir in vanilla. Blend
cornstarch with a little cold water to make a smooth stiff paste. Stirring
constantly, add to rhubarb and cook for 5 minutes, or until
thick and clear. Pour into glass serving dish. Whip cream until
frothy, add sugar and vanilla and whip until stiff. Pipe through
pastry tube in decorative swirls on compote or cover top with
spoonfuls of whipped cream. If you prefer to serve without whipped
cream, you could serve with a little milk poured on each portion.
