12 February 2014

Rhubarb and strawberry compote / Compota de ruibarbo e morango.


This fabulous compote was the one that you saw with this cake and it was also served as an accompaniment for our chocolate Christmas pudding.
It is very easy to make and ridiculously delicious!
ingredients:
800g rhubarb (trimmed weight)
340g jar strawberry jam
method:
Cut the rhubarb into 2.5cm slices.
Put it into a saucepan with the jam and stir together.
Put the lid on the pan and over a low heat, cook the mixture for 10 minutes, stirring from time to time.
After that time, take the lid off and turn up the heat and let it bubble away for 4 minutes.
Tip the compote into a jug and allow to cool before serving.
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Esta compota foi a que acompanhou este bolo e foi também servida com o nosso pudim de chocolate de Natal.
Além de super fácil de fazer, ainda é terrivelmente deliciosa!
ingredients:
800g ruibarbo (peso depois de limpo)
1 frasco de 340g de doce de morango
preparação:
Cortar o ruibarbo em fatias de cerca de 2.5cm.
Colocar o ruibarbo e o doce num tacho e mexer.
Tapar o tacho e cozinhar por cerca de 10 minutos em lume brando, mexendo de vez em quando.
Destapar o tacho, aumentar o lume e deixar ferver ferozmente por cerca de 4 minutos.
Colocar a compota num jarro e deixar arrefecer antes de servir.
Recipe / Receita: