John Myers
Rhubarb and Strawberry Grits
The perfect rhubarb and strawberry grits recipe with a picture and simple step-by-step instructions.
- 3 Poles Rhubarb
- 200 g Strawberries
- 125 ml Orange juice
- 1 tbsp Orange liqueur
- 3 tbsp Sugar
- Some amarettini
- 125 g Whipped cream
- 2 tsp, deleted Food starch
- 2 tbsp Strawberry syrup
- Wash and clean the rhubarb and cut into pieces about 3 cm long. Wash and clean the strawberries and cut into pieces.
- Wash and clean the rhubarb and cut into pieces about 3 cm long. Wash and clean the strawberries and cut into pieces.
- Mix the cornstarch with the strawberry syrup and bind the compote with it. Put the compote in a bowl and let cool for about 30 minutes. Then season with orange liqueur and mix in the prepared strawberries.
- Put the rhubarb and strawberry jelly in the fridge until ready to eat.
- Before serving, distribute the groats on dessert bowls, garnish with whipped cream, some amarettini and possibly a little lemon balm.
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