Strawberries with Rhubarb, Almond Crumble, and Sabayon | James Beard Foundation
Sweet seasonal strawberries are paired with a tangy rhubarb–rosé compote, creamy sabayon, and nutty cocoa nib–almond crumble in this beautiful dessert Jason McLeod featured on his Beard House...
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Ingredients
- 2 pounds strawberries, washed and green tops removed
- ½ cup caster sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed orange juice
- 2 ¼ cups all-purpose flour
- 1 cup almond flour
- 1/3 cup and ¾ cup powdered sugar, divided
- 2 sticks room temperature butter
- 1 vanilla bean, seeds removed
- ¾ teaspoon salt
- 1 egg
- 4 tablespoons cocoa nibs
- Zest from 1 orange
- 1 ¼ cup plus 2 tablespoons rhubarb, trimmed and chopped
- ¼ cup orange juice
- 2 tablespoons plus 2 teaspoons caster sugar
- 1 ½ tablespoons rosé wine
- 1 vanilla pod, seeds removed
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