Rhubarb & Strawberries with Oranges & Almond Pebbles

Inspired by Karen’s recent trip to Arpège where she tasted Alain Passard’s buttery dessert made with rhubarb, strawberries, oranges & almond praline. Karen just knew this dreamy combination would be even better with Ooh la la’s irresistible Almond Pebbles!

SERVES: 4
COOK TIME: 45 MINS

Ingredients:

• 4 red-coloured stalks of rhubarb, washed and cut into 11 cm sticks
• 250 g strawberries, rinsed quickly, and hulled
• 150 g Almond Pebbles
• 1 orange, cut into 6-8 segments depending on size, pips removed and the skin left intact
• 50 g lightly salted butter, clarified
• 100 g caster sugar
• juice of ½ lemon

Method:

1. Put the butter in a large sauté pan. Set it over very gentle heat and, when the butter starts to foam, add the sugar and stir the ingredients together for about 2 minutes to blend them.
2. Add the sticks of rhubarb and the quarters of orange in a single layer without overlapping. Leave them to cook, uncovered, very gently for 20-25 minutes, turning them over carefully after 12 minutes.
3. During the cooking of the ingredients, do not mix them, otherwise they will lose their shape and form. You should also maintain a very low heat so that the butter and sugar mixture remains light-coloured
4. Add the strawberries and pieces of Almond Pebbles and leave them to soften (again without mixing) for about 7 minutes or until the rhubarb is tender and the strawberries are half-cooked.
5. To serve, transfer to the serving dish or plates. Add the lemon juice to the pan, and stir quickly over heat to dissolve the deposits and make a sauce. Drizzle this sauce over the dessert and serve with a scoop of vanilla ice cream and a dessert biscuit.

Serving Suggestion:

Good-quality vanilla ice cream; dessert biscuits such as palmiers, Florentines, shortbread or cookie of your choice