A seasonal rhubarb and strawberry compote topped with creamy vanilla ice-cream and hot out the oven madeleines. This dessert really is one to have outside on a warm sunny day, playing a perfect balance between the tart and the sweet.

Health: The most prominent vitamin in rhubarb is vitamin K, known to prevent oxidation of brain cells and stimulate cognitive activity.

Preparation time: 3 Hours   Total Cooking Time: 45 minutes   Serves: 5-6   Dish Seasonality: Spring 

Ingredients (Shopping List)

 Strawberry and Rhubarb Compote 

  • 1 Kg Field variety rhubarb, Peeled and cut into  1 cm x 4 cm pieces
  • Approx. 150 g Caster Sugar
  • 1 Tsp. Vanilla essence
  • 400 g Very ripe strawberries, washed, hulled and quartered


  • 120 g Unsalted butter
  • Juice of 1/2 a lemon
  • 125 g Caster sugar
  • 3 Eggs plus an extra yolk
  • 125 self-raising flower

Vanilla Ice-Cream

  • 500 ml High quality vanilla ice-cream (E.g. Hagen Daz)

Tips and Tricks: Look for rhubarb that is firm as this indicates freshness. Ensure that the strawberries that you are using for the compote are sweet as they play a major part in balancing out the tartness of the rhubarb.



  1. Into a large bowl mix 1 kg Peeled rhubarb cut into 1cm x 4cm pieces, Approx. 150 g caster sugar and 1 Tsp. Vanilla essence. Leave to macerate for 3 hours, stirring occasionally.
  2. Place the rhubarb along with the juices into a saucepan and cook for 15 minutes over a medium/high heat.
  3. To the rhubarb, add 400 g ripe strawberries, washed hulled and quartered. Cook for another 5 minutes over a medium/high heat.
  4. Transfer the fruit to a bowl and allow to cool overnight.
  5. Once the compote has cooled and are ready to assemble the dessert, begin preparing the madeleines.
  6. Pre heat your oven to 160°C fan (180°C conventional, 350°F, gas mark 4)
  7. Melt 100 g unsalted butter without allowing it to become hot.
  8. Butter two trays of madeleine moulds with 20 g of butter.
  9. Into a bowl, place the juice from 1/2 a lemon, a pinch of salt, 125g caster sugar, 3 eggs and an extra yolk. Mix together well with a wooden spatula then sprinkle in 125 g sifted self-raising flower and mix until smooth; finally add the melted butter.
  10. Spoon the mixture into the moulds but do not fill more than two thirds full.
  11. Bake in the preheated oven for about 25 minutes or until the sides are golden and the centre bounces back.
  12. Place the madeleines onto a wire rack.
  13. Ito a chilled bowl spoon 2-3 Tbsp. Compote, followed by 2 scoops of icecream and 3 madeleines while still warm and crisp.

Tips and Tricks:  Getting the amount of sugar correct for the recipe is down to judgement of how sweet your rhubarb is as well and your personal preference. Ensure to pay attention to the details when plating this dessert and is guarantied to wow your quests, highly recommending to eat this outside on a warm sunny day.

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