Women Cookie Recipes

Serves 4

1 bunch rhubarb, leaves discarded, stems washed and cut into 5cm lengths
60g (1/4 cup) sugar
60m1 (1/4 cup) strained orange juice
250g (1 punnet) strawberries, hulled, quartered
125m1 (1/2 cup) sour light cream
125m1 (1/2 cup) thickened cream
90g box coconut macaroons (Unibic brand), coarsely chopped

1. Cook the rhubarb, sugar and orange juice in a medium saucepan over a medium heat, stirring occasionally, for 8-10 minutes, or until the rhubarb is tender. Transfer to a heatproof bowl, stir through the strawberries and set aside to cool.

2. Combine the sour light cream and thickened cream in a bowl and use a balloon whisk to whisk until well combined and thickened slightly.

3. Divide the cooled rhubarb and strawberry mixture among 4 serving glasses or cups. Top with the cream mixture, then sprinkle with chopped macaroons.

Variation: Replace strawberry with 150g raspberries (frozen and thawed, or fresh when in season).