Rhubarb “soup” with fresh strawberries
400g Rhubarb – peeled and cut into pieces 1cm thick
1 vanilla pod – cut in half ready to scrape out the seeds
6tsp agave syrup
200g strawberries – hulled and cut into quarters
- Put the rhubarb , vanilla pod ( scrape the seed out ) and agave syrup in a pan and bring to the boil until it turns slightly opaque.
- Take the rhuabarb out the liquid and boil the liquid until it thickens slightly.
- Serve the poached rhubarb in the syrup with the strawberries on the side
NB – I served this with a clean chocolate cookie seeing as it was a friday !!