Agriculture Reference
In-Depth Information
½ cup (50 g) unsweetened cocoa powder
1 teaspoon (5 ml) vanilla
Combine all ingredients in medium bowl and blend thoroughly. Cover and refrigerate
until ready to serve. Serve with assorted fruits or chunks of angel food cake. Makes 6
servings.
Honey Rhubarb Compote
⅔
cup (225 g) honey
1 cup (235 ml) water
4 cups (400 g) rhubarb, coarsely chopped into ½″ (1.3 cm) pieces
½ teaspoon (3 ml) vanilla
2 tablespoons cornstarch
3 tablespoons (45 ml) cold water
2 pints (570 g) frozen yogurt
Dissolve honey in water in large, nonaluminum saucepan. Bring to a boil over medium-
high heat. Add rhubarb. Reduce heat to low and simmer uncovered, 15 to 25 minutes or
until rhubarb is tender but still intact. Stir in vanilla. Combine cornstarch with 3 table-
spoons (45 ml) of water and mix well. Gradually stir cornstarch mixture into rhubarb
and cook. Stir until mixture comes to a boil. Reduce heat; simmer for 3 to 5 minutes, or
until the mixture thickens. Pour into serving bowl and refrigerate until cold. Serve over
frozen yogurt or ice cream.
SIMPLY SWEET
Blueberry-Studded Honey Peach Sauce
1 cup (340 g) honey
¼ cup (38 g) fresh blueberries
1 teaspoon ground cinnamon
1 quart (600 g) fresh peaches, sliced
Combine honey, blueberries, and cinnamon in large saucepan, mix well and bring to a
boil over medium-high heat. Reduce heat to low; simmer 10 minutes or until flavors are
blended. Remove from heat. Add the peaches and mix. Serve over waffles, pancakes,
or ice cream.
