Rhubarb-strawberry recipe

Prepare the rhubarb and ginger compote. Wash the rhubarb, cut off the ends, and chop it into small pieces without peeling. Place them in a saucepan and sprinkle with sugar. Mix. Let it macerate for 30 minutes. Then add the ground ginger and cook uncovered for about twenty minutes, ensuring that all the water has evaporated. Blend if you prefer a smoother consistency, or leave it as is according to your preference.

Prepare the crumble: In a mixing bowl, combine the flour, sugar, softened butter, and ground nuts until you achieve a crumbly texture. Sprinkle it onto a baking sheet lined with parchment paper and bake in the oven at 160 °C for 15 to 20 minutes. It should be nice and crispy, with a golden and even color.

Prepare the whipped cream: Place the mascarpone and liquid cream in a very cold bowl. Whip the mixture until it forms peaks, using an electric mixer. Add the powdered sugar and lime zest while continuing to whip. Place the whipped cream in a piping bag with a star tip.

To finish, plate your dessert: Place a generous spoonful of rhubarb compote in the center of your plate, stretched out. Crumble the topping all around it. Dollop whipped cream on top of the rhubarb compote. Cut the strawberries into quarters or eighths, depending on their size. Arrange a few pieces on top. Decorate nicely with small meringues, flowers, and herbs, and zest a bit of lime over it. Enjoy!