FOOD AND DRINK

An in­dul­gent tiramisu Cheers to the Bar­bra Streisand

Northern Rivers Style - - CON­TENTS - THE LOFT RESTAU­RANT, LIS­MORE

Put the sugar and the wa­ter in a pan and set on a low heat. Cut up the rhubarb and fen­nel into equal sized pieces. When sugar is start­ing to dis­solve, add rhubarb, fen­nel and orange zest into the sugar mix­ture.

Keep the mix­ture on a low for 10 to 15 min­utes to let the rhubarb and fen­nel in­fuse. Cool. Pass the mix­ture through a sieve leav­ing the ex­cess rhubarb and fen­nel be­hind. And there you have it, your own home­grown rhubarb and fen­nel syrup ready to add to your Bar­bra Streisand.

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