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) RECIPE FOR HEALTH SHOW# RHC177, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <firstname.lastname@example.org> on Mar 31, 1997 Recipe by: RECIPE FOR HEALTH SHOW# RHC177 Posted to MC-Recipe Digest V1 #549 by email@example.com (Shermeyer-Gail) on Apr 04, 1997
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|Serving Size: 1 Serving (1371g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 27.5mg||1 %|
|Potassium 1664.8mg||44 %|
|Total Carbohydrate 491.5g||145 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 478.8g|
|Protein 5.6g||8 %|
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Calories per serving: 1923
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