Rhubarb & Raspberry Compote
100g plain flour
100g desiccated coconut
100g soft brown sugar
150g oats
100g butter
2 tablespoons honey
2 tablespoons whiskey or water
1/2 teaspoon baking soda
Set oven to 170oc and line 2 baking trays with parchment paper.
Place flour, coconut, sugar and oats in a bowl and mix well.
Melt the butter, honey and whiskey in a pan. When hot remove from heat and add baking soda.
Mix into the dry mixture.
Form into walnut sized balls and place on trays. Press down a bit on top and bake for about 15 minutes or until golden and crisp.
Cool on the tray and then transfer to a rack to cool. Store in an airtight container.
Rhubarb and raspberry compote:
4 stalks new season forced rhubarb
100g sugar
150ml water
50ml grenadine
2 tablespoons raspberry jam
Set oven to 170oc
Cut the rhubarb into 2 inch pieces and place in a baking dish.
Boil the sugar, water and grenadine together to a syrup and pour over rhubarb. Cover with parchment and bake for about 15 minutes - check it regularly.
Cool and strain off liquid into a pan and add the jam. Boil to a thick syrup and then add to rhubarb.
Whiskey custard cream:
100ml cream
50ml whole milk
25ml whiskey
3 egg yolks
40g castor sugar
1 tablespoon cornflour
200ml whipped cream
1 tablespoons icing sugar
Place cream,milk and whiskey in a saucepan and bring to a simmer.
Whisk yolks sugar and cornflour and pour over hot cream mix. Whisk then return to pan and stir constantly over a medium heat until thick.
Pour into a bowl and place cling on surface.
Cool and then chill.
Fold in the whipped cream and icing sugar.
Spoon rhubarb into bowls and spoon over custard cream.
Serve biscuits on the side.
