Strawberry, rhubarb, Madagascar vanilla, Forbidden powder & Kaffir lime

serves 4

Rhubarb compote

500 g rhubarb (1 lb 2 oz)
100 g sugar (4 oz)
1/2 vanilla bean

Peel the rhubarb, cut it into small pieces, mix with the sugar and add the vanilla, split in half with its seeds scraped out. Cover and let the rhubarb give up its juice for a few hours. Drain the rhubarb and cook for a few minutes until soft. Remove the vanilla bean, purée in a blender and set aside.

Strawberry compote and Forbidden powder

250 g strawberries
A heaped tablespoon sugar
1 tsp Forbidden powder

Wash the strawberries, remove their stems and quarter them. Add the sugar and Forbidden powder, mix well and set aside for 15 minutes for the flavours to combine.

Madagascar vanilla cream

¼ litre very cold double cream (1 cup whipping cream)
2 tbsp icing sugar (confectioner’s sugar)
1/2 Madagascar vanilla bean

Split the vanilla bean in half and scrape out the seeds with the back of a knife. Stir the seeds into the cream, add the icing sugar and whip the cream until it holds its shape.

Place a spoonful of rhubarb compote in the bottom of a glass, add a tablespoon of strawberries and finish with the whipped cream. Add a few drops of Kaffir lime oil and serve cold.