Opies luxury rhubarb & redcurrant compote
100% British fruits. A perfect blend of British Rhubarb, Redcurrants and a little sugar, this compote is perfect with yoghurt or spoon onto pancakes for a fantastic breakfast treat.
Rhubarb (43%), Redcurrants (27%), Sugar, Water, Gelling Agent: Pectin
Preparation & Storage
- Rhubarb and Redcurrant Roulade(Serves 6)6 medium egg whites160g caster sugar225g double cream (whisked)225g rhubarb and redcurrant compoteIcing sugar to dustWhisk the egg whites until stiff, then slowly whisk in the sugar. Spread evenly onto a swiss roll tin and bake at 150ºC for 1 hour and then leave to cool. Once cooled turn upside down and spread the whisked cream evenly over the meringue, and then spread the rhubarb and redcurrant compote over the cream. Roll and finally dust with icing sugar.
Store in a cool dry place.Once opened, keep refrigerated and use within 7 weeks