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Why is it working
- Rhubarb cooking first allows you to fully soften and break down, creating a thick sauce.
- The fennel seed adds an interesting, sweet-sled note that works well in all applications.
The classic spring combination of strawberries and rhubarb is perfect for people like me who do not have huge sweet tooth. This is perfect for the people who do it. Rhubarb – technically a vegetable, but more commonly used in fruit contexts, such as pie fillings – is merely sour, almost no pushing the sweets. The strawberries help to get more firmly in the area of mature fruits, but it is still necessary to balance the intense pickles of the rebarb. And that's what is so great: add as much or as little sugar as you like to match your taste.
One of the favorite ways to make strawberries and rhubarb is a compote. Fast, versatile and completely customizable. I make mine sweet enough to serve as a dessert, but it's not so sweet that it seems to be a breakfast. In both cases, this often means that a bowl of yogurt is spoonful, but it would be just as happy with fresh ricotta or mascarpone, panna cotta, cake, waffle, pancakes, pancakes, patties, toast or if they feel extra British.
Serious meal / Vicky Wasik
For an interesting flavoring twist, I add a small amount of ground fennel seeds that are just as successful in carefully walking the edges of the Sweet-Sad razor-this is not a warm spice, such as cinnamon or nutmeg, but there are still anise tickets that work with all kinds of desserts. Pull the sugar a little more and you can eat it completely with a pork rib.
To get started, I throw it into the rhubar -friendly pieces and place it in a frying pan with a small amount of water in the pan, which generates enough steam to start cooking. During such a preparation, I love the rhubarb is completely softened and broken down, so I let it cook for a few minutes, it falls down before adding the strawberry.
Then I add the strawberries I cook until very soft and fat, brilliant. I add fennel and sugar, usually in the sugar spoon to taste until I feel like I have hit my desired sweets – be it sweet enough for pork or sweet enough for ice cream.
June 2016
The top of the strawberry-rabbits I put all my yogurt and ice cream
Cooking method
(Keep on the screen awake)
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3/4 pound (350 g) rhubarbdiced
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10 ounce (300 g) strawberrypeeled and a quarter
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Up to 1/2 cup (100 g) sugar (See the comment)
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1/2 teaspoon Earth forth (About 3/4 teaspoon seeds)
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Pinch kosher salt
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In a medium frying pan, combine the rhubarb 1/2 cup water and boil at medium to high heat. Lower heat to maintain quick cooking, cover and cook until the rhubarb is completely softened and approx.
Serious meal / Vicky Wasik
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Discover and add strawberries, sugar (see comment), fennel and salt. Continue cooking with uncovered medium-low heat, stirring occasionally until the strawberries are very soft and fat, approx. 10 minutes; If the compote is too thick during cooking, add a small amount of water to make it slightly thin. Serve warm or cold. The compote keeps up to 5 days cooled in the sealed container.
Serious meal / Vicky Wasik
Note
Feel free to adjust the amount of sugar to taste.