June 26, 2013 in Food

Madeleine’s Café and Patisserie pastry chef Alicia Purvis-Lariviere makes a compote of rhubarb, raspberry and vanilla bean that is used in baked goods from scones to strudel.

 
 
 
 

Please keep it civil. Don't post comments that are obscene, defamatory, threatening, off-topic, an infringement of copyright or an invasion of privacy. Read our forum standards and community guidelines.

You must be logged in to post comments. Please log in here or click the comment box below for options.

comments powered by Disqus