For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove ...
Take off the heat and place the pan in a bowl of ice-cold water ... omit the jelly and serve the rhubarb compote with whipped cream or crème Chantilly instead of the custard.
The Ely Echo weekly newspaper and its companion pieces - North Country SAVER and North Country ANGLER - provide insight into ...
The Ely Echo weekly newspaper and its companion pieces - North Country SAVER and North Country ANGLER - provide insight into ...
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