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cover with the rest of the pearl sugar–egg white mixture. Bake in the
oven for about 30 minutes.
For the rhubarb compote
Blend the rhubarb with an immersion blender until smooth.
For the reduced rhubarb compote
Put the rhubarb into a saucepan, add 1¼ cups (300 g) of water and
the superfine sugar, and stew over low heat. Pass the rhubarb
through a conical sieve and collect the juice. Reduce the juice to a
syrupy consistency, then return the drained rhubarb pieces to the
pan.
For assembly
Take a strip of cooked sugar-coated rhubarb, form a circle, and place
it in the center of the bowl. Fill the base with Borniambuc ® cream,
then the reduced rhubarb compote and the rhubarb compote.