Instructions: Stock syrup: Dissolve the sugar in the water and bring to boil. Boil for 2 minutes then allow it to cool. Store in the fridge until needed.

Compote: Cut the rhubarb into 1 inch pieces. Put the cold syrup into a stainless steel saucepan, add the rhubarb, cover, bring to a boil and simmer for just 2 minutes. Turn off the heat and leave the rhubarb in the covered saucepan until just cold. Hull the strawberries, slice lengthwise and add to the rhubarb compote. Chill and serve with a little pouring cream and a biscuit.

Yield: 4 servings (Courtesy of Darina Allen, Ballymaloe Cookery School, Ireland)

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