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Ingredientes
- 1 c. well-chilled heavy cream
- 2 Tbsp. sugar
- 1/4 tsp grnd cardamom
- 1 lb rhubarb
- 1 pt strawberries
- 1 c. water
- 1 c. sugar
- 8 x shortbread rounds such as Walkers Shortbread Highlanders, or possibly other
- Â Â shortbread
Direcciones
- Make cardamom cream: In a bowl with an electric mixer beat cream with sugar and cardamom till it just holds stiff peaks. (Cardamom cream may be made 3 hrs ahead and chilled, covered.)
- Make compote: Trim rhubarb, discarding any leaves, and cut crosswise into 1 inch pcs. Hull strawberries and quarter lengthwise, transferring to a large bowl. In a 12 inch heavy skillet, bring water and sugar to a boil, stirring till sugar is dissolved, and boil 1 minute. Add in rhubarb in 1 layer and cook at a bare simmer, gently stirring once or possibly twice till rhubarb is tender but not falling apart, about 10 min. With a slotted spoon, transfer rhubarb to bowl with strawberries and gently stir to combine. Boil syrup till reduced to about 3/4 c., about 3 min. Divide shortbread rounds among 4 plates and top with compote and cardamom cream. Drizzle plates with syrup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1282g | |
| Calories 1706 | |
| Calories from Fat 239 | 14% |
| Total Fat 26.69g | 33% |
| Saturated Fat 6.12g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 590mg | 25% |
| Potassium 1597mg | 46% |
| Total Carbs 370.62g | 99% |
| Dietary Fiber 14.6g | 49% |
| Sugars 303.09g | 202% |
| Protein 10.89g | 17% |
