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Recipe for Strawberries, rhubarb, arugula pesto, crispy oat flakes

Yields4 ServingsPrep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

A Well-Being Recipe with Strawberry and Rhubarb by Mickey Bourdillat at the Mont-Blanc Hotel. Photo credit: David Machet

Strawberry-rhubarb salad
 500 Gariguette strawberries
 25 Honey
 1 Lemon
 400 fresh rhubarb
 A few fresh mint leaves
Rocket pesto
 50 Arugula
 35 Olive oil
 15 Lemon juice
 4 Powdered sugar
 15 Almond powder
 3 Timut pepper
Crispy Cereal Treats
 140 spelt grain, flax seeds, oatmeal
 50 Syrup to prepare from 50g of water and 60g of sugar.
 3 Timut pepper grinder turns
 2 type 45 flour about 1 to 2 tablespoons
Directions
1

Wash and chop the rhubarb into large pieces. Boil a syrup with water, lemon zest, and 1 tablespoon of honey, bring to a boil, then turn off the heat and add the raw rhubarb sticks, cover, and let cook (with the heat off) until a nice pink color is achieved – on average, 15 to 20 minutes.

2

Prepare the syrup by bringing 50g of water and 60g of sugar to a boil. Then let it cool. Combine the cereal with the syrup and the flour. Roll out very thinly on a sheet of parchment paper. Bake in the oven for 15 minutes at 150°C.

3

Season the strawberries with a drizzle of honey, lemon zest, and chopped mint.

4

Chop everything roughly. The sauce acts as a condiment.

5

Finally, plate and enjoy.

Nutrition Facts

0 servings

Serving size

4

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