Sweet gathering GARDEN PARTY

Canterbury flower grower Kate VVilliams creates a floral feast for the senses

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Rhubarb & strawberry swirl

MAKES 2 CUPS

2 cups chopped rhubarb

1 ½ cups strawberries, hulled, halved

1/4 cup caster sugar

2 thin slices of lemon

1/2 teaspoon fresh ginger, finely grated

Greek-style yoghurt or coconut yoghurt, to serve

Put the rhubarb, strawberries, sugar, lemon slices and ginger in a saucepan.

Cook gently over medium heat for 10-15 minutes, stirring occasionally, or until the fruit softens and the mixture becomes jammy. Remove lemon slices and allow to cool completely.

In a glass or jar, layer spoonfuls of yoghurt with generous swirls of rhubarb-strawberry compote. Repeat the layers, finishing with a layer of compote on top.

Serve immediately or chill for a day in the fridge. These also make a wonderful picnic offering when packed into lidded jars. The compote itself will last up to a week in a sealed container in the fridge or in the freezer for three months.

Biscotti

MAKES 1LOG, ABOUT 20 SLICES

CRANBERRY & ORANGE BISCOTTI

180g caster sugar

2 eggs, plus 1 egg yolk extra

250g plain flour

½ teaspoon baking powder

½ cup sliced almonds

⅓ cup dried cranberries

1 teaspoon orange zest, finely grated

SPICED GINGERBREAD BISCOTTI

180g brown sugar

2 eggs, plus 1 egg yolk extra

250g plain flour

1 teaspoon baking powder

1 ½ teaspoons ground ginger