Red Fruit Compote

9 ingredients
1 steps

Ingredients

  • 375 g rhubarb, trimmed and cut into small pieces
  • 375 ml cherry juice
  • 150-200 g caster sugar
  • 1 sachet vanilla blancmange powder (for 500ml milk)
  • 250 g redcurrants
  • 250 g raspberries
  • 250 g small strawberries
  • 1 litre ready-made custard, to serve
  • None None small meringues, to decorate

Directions

  1. 1
    Simmer rhubarb and cherry juice for 5 mins. Add 1 cup water and boil briefly. Mix 1/2 cup water with 3/4 cup sugar and pudding powder until smooth then add to rhubarb. Bring to a boil, stirring, until smooth. Remove from heat, add berries and extra sugar if necessary. Transfer to individual serving dishes and set aside to cool. Serve with vanilla sauce and mini meringues.

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