Strawberries are slowly coming on the market… I mean local strawberries. Not that I’m not using also imported ones, I’m an addict and can’t wait for them to arrive, but the locals are better (and I don’t mean local to me, but local in general). Anyway, off the red herring and back on the recipe 😉 this one is very quick and easy to do, as always (I’d like to add).
- brown sugar
- vanilla paste
- peel the rhubarb and cut it into slices, put it in a pan with a couple of spoons of water and a sprinkling of sugar;
- add the lemongrass and let it cook until the rhubarb has softened, leave to cool;
- once cooled take out the lemongrass and add the chopped strawberries;
- whip the cream adding some vanilla paste and serve.