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£7.70/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
To make the compote, place the rhubarb, sugar, ginger, lemon zest and juice in a large pan. Add the star anise, if using, then bring to a simmer and cook gently for 5 minutes. Add the strawberries and cook for a further 5 minutes until the fruit is tender but still holding its shape. Leave to cool then chill until ready to serve.
Make sure the butter is soft. If not, beat with a wooden spoon until spreadable. Using the back of a teaspoon, spread small spoonfuls of butter onto a small wooden board (you may find it easier for tidying up if you lay a piece of baking parchment on the board first), and swirl or arrange in rows like fish scales. Just before serving, drizzle over the honey or maple syrup and sprinkle with the sumac or salt.
When ready to serve, place bowls of compote, granola and yogurt on a large tray or wooden board. Arrange the pastries, crackers or bread and the butter board alongside and fill any spaces with dried and fresh fruit, and nuts.
Savoury brunch board
For a charcuterie-style brunch, arrange soft and hard cheese on a board alongside cured meats, smoked fish, pâté or dips. Boiled eggs, cucumber, radishes and pickles also make lovely additions.
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