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Rhubarb and strawberries

Cress used

Rhubarb and strawberries

Mix together the sugar, strawberry liqueur, beetroot juice, cinnamon stick, and star anise and bring to the boil in a pan.

Cut the rhubarb into even-sized pieces, and boil gently in the mixture until almost cooked. Allow the rhubarb pieces to cool in the liquid, then remove the rhubarb pieces and keep them to one side.

Cut half of the cooked rhubarb into smaller pieces, and boil them in the same mixture to form a thick sauce. Then remove the cinnamon and the star anise.

Dress the plate with the rhubarb sauce, the pieces of rhubarb, the strawberries, the bilberries, and the Vene Cress.