Directions for the following recipe were incomplete when published previously (Dec. 16, 1987; Page 24). The recipe is printed below in its entirety. Compote de Rhubarbe aux Fraises (Rhubarb Compote With Strawberries and Candied Lemon Zest) 1 pound rhubarb stalks, trimmed, in 1-inch lengths 3 cups sugar syrup 1 vanilla bean, split lengthwise 2 tablespoons finely julienned lemon zest 1 pint strawberries
Place rhubarb in medium-size saucepan and add enough sugar syrup to cover by half. Add vanilla bean, cover, and cook over medium heat, without stirring, until tender, about 5 minutes. Transfer compote to heatproof glass bowl. Add a little more syrup, if necessary. Refrigerate until cool.
While rhubarb chills, blanch zest in boiling water 30 seconds. Drain, refresh under cold water, blanch again in fresh boiling water 30 seconds. Drain and refresh again. (Blanching removes bitterness.)
Bring remaining syrup to boil in small heavy saucepan. Add blanched zest and simmer in syrup over medium-high heat until lightly candied, about 10 minutes. Drain zest well. Place on small plate and separate strands with fork.
To serve: Quickly rinse and dry strawberries. Remove hulls. Halve lengthwise and use to decorate compote. Sprinkle rhubarb with candied zest and serve immediately before strawberries fade.
Makes 4 servings.