Rhubarb and strawberries verrine, pistachio and hazelnuts crumble and lemon cream |
Sweet
Stewed seasonal rhubarb and strawberries with a crunchy pistachio and hazelnuts crumble and whipped cream with lemon zest for a refreshing and colorful dessert.
When the rhubarb and strawberries are not in season, you may very well use frozen ones.
Ingredients
Recipe for 12 tapasFor the compote
For the crumble
For the lemon cream
Preparation time: 45 min
Preheat your four at 375 °F
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General preparation
Zest the lemon. Hull the strawberries in and keep some for decoration, that you will cut into strips. Cut rhubarb into small pieces.
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Crumble preparation
Place pistachios in the bowl of a food processor and blend in spurts until very small pieces. In a large bowl, stir together sugar and butter. Add the pistachio powder, flour, baking powder and pistachio paste and mix. Place the mixture on a baking sheet lined with parchment paper and bake until browned or 15-20 minutes. Let cool and set aside.
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Rhubarb and strawberry compote
In a saucepan, combine fruits, sugar, grapefruit juice and lemon juice. Bring to a boil. Reduce heat and simmer for 10 minutes. Transfer to a bowl and let cool completely (You can use an ice bath).
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Lemon whipped cream preparation
In the bowl of a mixer drop the cream, sugar and lemon zest. Whip cream until thick and creamy.
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To serve
Once all your elements are cooled down, place the order at the bottom of your glass jars: the fruits compote, then some crumble and finally a rosette of lemon cream. Garnish with some fresh strawberries.
When the rhubarb and strawberries are not in season, you may very well use frozen ones.