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  • 10 strawberries

  • Caster sugar

  • 1 vanilla pod

  • 150ml water

  • 2 stalks forced pink rhubarb, cut into 2 inch slices and then cut in half lengthways

  • 100g walnuts

  • 30g best unsalted butter

  • 1 spoon clotted cream (can be omitted)


  • 1.

    Stir the boiling water, vanilla pod, and 3 dessertspoons caster sugar together in a saucepan over a low heat to make a syrup.

  • 2.

    Pour half the liquid with the vanilla pod into a separate pan and the rhubarb and cook until the rhubarb softens.

  • 3.

    Pour the other half over the strawberries and blitz with a handheld blender to make a puree. Pass through a sieve into a bowl to remove any seeds.

  • 4.

    Put the walnuts in a food processor, add the melted butter and a little caster sugar and blitz briefly till the nuts are in small pieces. Transfer to a pan and grill for a couple of minutes to toast.

  • 5.

    Place the rhubarb in the centre of the plate, spoon around the strawberry sauce and sprinkle the walnut crisp onto the top of the rhubarb. Serve with a spoonful of clotted cream.

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