Recipes

Rhubarb compôte with Alfonso mango, vanilla ice cream and nutmeg

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Ingredients

For the sablé biscuits

For the vanilla ice cream

For the rhubarb

  • 300g/10½oz sugar
  • 300ml/10fl oz water
  • sprig rosemary
  • 300g/10½oz rhubarb, cut into batons
  • splash grenadine
  • 3 Alfonso mangoes, peeled, stoned and sliced
  • freshly grated nutmeg, to finish