Rhubarb & strawberry dessert

• Mix the strawberries with the sugar in a bowl. Now cover it very tight with plastic wrap and heat it up on a double boiler for around 4 hours on a low heat.
• Once that’s done remove the plastic and pour the broth on a sieve that’s lined with a kitchen paper. Let this drain overnight in your fridge.
• Once that’s done transfer the strawberries on a silicon sheet and dry them at 60 °C.
• Once the strawberries are completely dry, transfer them into a blender and blend it into a fine powder. Then keep it dry and covered for later.

The rhubarb compote

• Remove the ends from the rhubarb and chop it. Then transfer it into a pan and also add the sugar.
• Now let it cook at the lowest heat till you have a nice and thick compote. This can easily take 1 hour, but as long as it’s on a low heat it’s not likely to burn.

The rhubarb and champagne foam

• Transfer the compote in a measuring cub and also add the strawberry broth, the champagne, the white caster sugar and the cold espuma powder.
• Blend this with a hand blender or a normal blender till smooth.
• Blend this with a hand blender or a normal blender till smooth.
• Then pour it into a syphon and charge it with 2 charges. If it’s too thin add another charge. Now keep it in your fridge for later.
• Then clean around 400 grams of strawberries and cut them in small cubes.
• Now add it to the remaining rhubarb compote and mix it.
• Then transfer it into a piping bag and keep it in your fridge for later.

• First pour the yoghurt into a bowl together with the white caster sugar and blend it till smooth.
• Then chop the tarragon and add it to the yoghurt mixture. Let this marinade for at least 10 hours in your fridge.
• After that pour your yoghurt mixture through a sieve into an ice cream machine and spin it into a beautiful ice cream.
• Then cover it and let it set in your freeze for at least 30 minutes.

• Pour the water into a measuring cub. Also add the milk and the yeast. Mix this well for around 30 seconds.
• Then mix the flour with the salt and the sugar in a bowl. After that add the yeast mixture with the egg and the butter.
• Now mix this and then knead it into a nice ball of dough. It's done once your hands and the bowl is clean.
• Then cover it with a kitchen cloth and let it rest in your fridge for around 3 hours.
• After that dust your worktop with some flour and roll out the dough till it’s around 1 centimeter thick.
• Then cut it with a round cutter into the desired size. After that fry it at 180 °C till nice and golden on both sides.
• While you’re deep frying the donuts mix 50 grams of sugar with 5 grams of the strawberry powder we just made.
• Once all the donuts are deep fried cover them with a thin layer of the strawberry sugar.
• Then take your rhubarb and strawberry compote and fill the donuts as full as possible.

• Mix the glucose with the strawberry broth, the potato starch and the isomalt sugar. Now while stirring bring it to a boil.
• Then pour it into a bowl and let it cool down in your fridge.
• After that spread it on a silicon sheet using a round stencil. Both the stencil and press I use are from Mold Brothers.
• Then let it dry at 110 °C for 70 minutes.
• Now gently remove the crisp from the silicon sheet and press it between the disc press.
• Then let it cool down and keep it dry and covered for later. 

• First clean enough tarragon for 30 grams of leaves. Transfer them into a blender and add the neutral oil.
• Then blend this till it’s 65 °C. The oil will heat up from the friction.
• Once that’s done pour the oil on a sieve that’s lined with a kitchen paper and let it drain in your fridge.

• First pipe some of the compote on the middle of a plate. Then cover it with the rhubarb and champagne foam and pour the strawberry broth around it.
• Now dust some strawberry powder on your foam and place a nice quenelle of the yoghurt ice cream on top.
• Drizzle some tarragon oil on there and then top it off with the strawberry crisp. Serve it with a freshly baked donut.