‘Fontainebleau’ Dessert, Rhubarb ‘Compote’ & Red Fruits

Rhubarb has arrived on the market stalls ! And with it, the very first Gariguette strawberries and raspberries!

‘Fontainebleau’ is a very light dessert  mixing yogurt and chantilly; here’s a twisted version with goat milk yogurt (or soy) and coconut chantilly.

Here’s a fresh and quik-to-make dessert to make and taste the first fruits of Spring…


  • 6 rhubarb stems, peeled
  • 1 tbsp agave syrup
  • 4 Gariguette strawberries
  • 4 raspberries
  • 4 mint leaves
  • 2 goat milk yogurts (or soy milk)
  • 1 coconut milk can
  • 2 tbsp cane sugar


  1. Place the coconut can in your fridge in order to get the milk on the top of the can (the water will go below); whip the milk to a chantilly
  2. Cut the rhubarb in small bits and cook it into a compote in a pan, under low heat with a little bit of water so it does not burn
  3. Add the agave syrup, mix well before letting it cool down
  4. Rince the strawberries and the raspberries. Slice the strawberries in small quarters.
  5. Rince the mint and dry it
  6. In small bowls, pour the yogurt, the chantilly, the rhubarb compote and the fresh fruits
  7. Add the mint and sprinkle with the cane sugar before serving

Enjoy !

No Comments

Post a Comment