1,600 grams rhubarb
800 grams strawberries
90 grams sugar (plus 2 tablespoons)
100 grams cookies (Speculoos)
50 grams flour
115 grams butter
2 tablespoons water
3 tablespoons fromage blanc
7 1/2 grams vanilla sugar
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1Preheat oven to 220 degrees Celsius.
2Wash the rhubarb, peel it, and cut it into small chunks removing the strings.
3Wash the strawberries, remove the stems, and cut them in half.
4Put half of the the fruits in a dish and sprinkle them with 40 grams of sugar. Set aside the other half og the rhubarb and strawberries.
5Place the Speculos cookies in a blender to turn them to powder. Add the flour, 50 grams of sugar, and 100 grams of butter. Mix intermittently until obtaining a coarse sand.
6Spread the dough over the fruit and bake for 10 minutes. Reduce the oven temperature to 180 C and bake for 30-35 minutes.
8Place 800 grams of rhubarb in a pan with 2 tablespoons of water and heat. Cook with lid on low heat to make a compote. Add the remaining strawberries and sweeten the compote to your taste. Cook for 5 minutes. The sauce will gain a beautiful and intensified red color. Put aside.
9In a frying pan, heat 15 grams of butter, add the spelt flakes and the 2 tablespoons of granulated sugar. Stir so the cereal can caramelize but not burn. Reserve.
10Whip 3 tablespoons of fromage blanc with vanilla sugar.
11Place compote at the bottom of the individual serving dish, add half a tablespoon of fromage blanc, and garnish with the crunchy caramelized cereal.
PER SERVING *
|Calories610Calories from Fat250|
|% DAILY VALUE*|
|Calories from Fat250|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Glenda N. 9 Jul 2015
Strawberries and rhubarb are a good combo . I also liked how the caramelized cereal added a little sweet crunch to this dessert.