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Matthew Fort, Paul Heathcote

Compote of Caramelized Rhubarb with Elderflower Cream and Rhubarb Sorbet

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Rhubarb and Black Pudding
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

Ingredients

  • 750 ml / 1¼ pints whipping cream
  • 1 vanilla pod
  • 12</

Method

  1. Well ahead of time, make the Rhubarb Sorbet: boil the rhubarb peelings in 500 ml / 18 fl oz water with the sugar until the rhubarb is soft. Place in a liquidizer and purée, then pas

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