Rhubarb and strawberries verrine, pistachio and hazelnuts crumble and lemon cream |

Preparation time: 45 min

Preheat your four at 375 °F

• 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.

• 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.

• 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).

• Lemon whipped cream preparation

  In the bowl of a mixer drop the cream, sugar and lemon zest. Whip cream until thick and creamy.

• 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.