Rhubarb and Berry Compote with Berry Sorbet

This recipe makes use of the best of early summers fruit selection and is good for hot and cold weather. Summer rhubarb tends to be less tender than the early selection but is excellent when cooked to a puree.

Preparation: 10 minutes

Cooking: 15 minutes

Ingredients

Compote

  • 500g rhubarb, washed, trimmed and cut into 2cm pieces
  • 200g strawberries, washed, hulled and cut into 4
  • 120g blueberries
  • 120g raspberries
  • 1 tsp finely chopped ginger
  • juice of 1 orange
  • 200g caster sugar
  • 250ml water

To Serve

  • 60ml cointreau (optional)
  • Mixed Berry Sorbet (see recipe) or a good commercial berry sorbet
  • mint leaves

Method

  1. Compote: Place the rhubarb in a large saucepan with the ginger, orange juice, caster sugar and water. Place the pan over a moderate high heat for 8-10 minutes, stirring with a wooden spoon regularly until the rhubarb has broken down to a soft mixture. Add the berries and cook the mixture for a further 5 minutes. Remove the pan from the heat and allow the compote to cool until it is warm or serve it at room temperature. The compote will keep in the refrigerator for up to 48 hours in a sealed container.
  2. To Serve: Distribute the compote among 6 bowls. Pour a little cointreau over the compote. Place a generous scoop of sorbet in the centre and garnish it with a mint leaf.