Makes 8 servings (or you can save the compote for other uses- on top of pancakes, scones, Greek yogurt for a morning parfait)
Rhubarb compote -
6 stalks of rhubarb, cut into 1-inch pieces
100 grams (1 cup) sugar
1 tablespoon rose water (you can omit if you don’t have it)
120 ml (½ cup) water
Pinch salt
1 pint of strawberries, quartered
½ pint of raspberries
Juice from 2 lemons
Juice from 2 oranges
Vanilla cream -
500 ml (2 cups) heavy cream
2 tablespoons sugar
1 tablespoon vanilla extract
Store bought angel food cake
Strawberries for garnish
Add rhubarb, sugar, rose water, water, and pinch of salt to a large saucepan. Bring to a low simmer and cook for about 15-20 minutes, until the rhubarb is very tender, stirring occasionally. Then add the strawberries, raspberries, lemon juice, and orange juice. Stir well and cook for another 5 minutes, until the strawberries have softened. Take off the heat and let cool completely- the compote will thicken as it cools.
Meanwhile, make the vanilla cream. Add all of the ingredients to an electric mixing bowl and whip on high until soft peaks form, about five minutes. Store in the fridge until ready to serve.
Since you already did all of the hard work for the compote and vanilla cream, buying angel food cake at the store makes this recipe really easy yet delicious. Serve a scoop of rhubarb compote on top of the angel food cake, with vanilla cream and strawberries to the side.
Pour extra compote into a tupperware container, and store in the fridge for later use.
