2 Sticks Red Rhubarb
16 fl Stock Syrup
3 oz Butter
3 oz Sugar
3 oz Ground almonds
10 fl Whipping cream, whipped
-TO DECORATE-
Raspberries, Strawberies
-grapes and mint sprigs
Preheat oven to 180C/350F/Gas Mark 4. Cut rhubarb into 1 inch lengths,
poach in syrup for about 12 minutes, until slightly soft. Drain and cool.
Meanwhile in a bowl, blend butter, sugar and almonds. Grease sixteen patty
tins. Put 1 Teaspoon of mixture into each tin. Bake for 10 minutes until
golden. Cool in tins but remove before they set. To serve, fill each case
with rhubarb, top with cream. Decorate with any remaining rhubarb, or fruit
and mint sprigs.
Yields
4 Servings