Rhubarb & Rose Compote with Almond Sablé

Ingredients

For 2 servings

• 245 g rhubarb, cut into pieces
• 3 g orange zest
• 30 g orange juice
• 0.5 piece vanilla bean, seeds scraped
• 78 g strawberries, diced
• 42 g softened unsalted butter
• 60 g plain flour
• 38 g ground almonds
• 36 g icing sugar
• 1 piece egg yolk
• 100 g crème fraîche, cold
• 60 g heavy cream, cold
• 15 g pistachios, chopped
• 6 piece mint leaves
• 50 g sugar
• 1 pinch Salt

Method

1. 1

   Cream the butter with the icing sugar and salt, beat in the egg yolk, then work in the flour and ground almonds to a soft dough. Chill 15 minutes.

2. 2

   Heat the oven to 175°C. Roll the dough 4 mm thick, cut 2 rustic ovals and bake for 12–15 minutes, until golden at the edges; cool until crisp.

3. 3

   Simmer the rhubarb, strawberries, orange zest and juice, vanilla seeds and sugar for 8–10 minutes, until softened but still chunky; cool.

4. 4

   Whip the crème fraîche and cream with a little sugar to soft, spoonable peaks.

5. 5

   Sweep the compote onto plates, add a quenelle of chantilly and lean a sablé alongside.

6. 6

   Finish with pistachios, mint and, if you like, a few edible petals.