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1
Preheat oven to 220 degrees Celsius.
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2
Wash the rhubarb, peel it, and cut it into small chunks removing the strings.
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3
Wash the strawberries, remove the stems, and cut them in half.
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4
Put half of the the fruits in a dish and sprinkle them with 40 grams of sugar. Set aside the other half og the rhubarb and strawberries.
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5
Place the Speculos cookies in a blender to turn them to powder. Add the flour, 50 grams of sugar, and 100 grams of butter. Mix intermittently until obtaining a coarse sand.
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6
Spread the dough over the fruit and bake for 10 minutes. Reduce the oven temperature to 180 C and bake for 30-35 minutes.
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7
Serve lukewarm.
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8
Place 800 grams of rhubarb in a pan with 2 tablespoons of water and heat. Cook with lid on low heat to make a compote. Add the remaining strawberries and sweeten the compote to your taste. Cook for 5 minutes. The sauce will gain a beautiful and intensified red color. Put aside.
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9
In a frying pan, heat 15 grams of butter, add the spelt flakes and the 2 tablespoons of granulated sugar. Stir so the cereal can caramelize but not burn. Reserve.
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10
Whip 3 tablespoons of fromage blanc with vanilla sugar.
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11
Place compote at the bottom of the individual serving dish, add half a tablespoon of fromage blanc, and garnish with the crunchy caramelized cereal.
