Recipe Rhubarb and Strawberry Confit

INGRÉDIENTS

PRÉPARATION

Preheat the oven to 180°. Remove the rhubarb leaves, thin the stems a little, and cut them into pieces about 10cm long. Cut the widest stems lengthwise.
Butter a baking dish, arrange the pieces of rhubarb next to each other, sprinkle with sugar, and sprinkle with knobs of butter. Cover with parchment paper and bake for 30 minutes.
Uncover the rhubarb dish, check for doneness; the stalks should be tender to the core when pierced with a knife. Place the dish under the grill and caramelize the rhubarb (keep an eye on it). Let cool.
Meanwhile, wash and hull the strawberries, then cut them in half lengthwise. Arrange the rhubarb stalks on plates, garnish with strawberries, and serve at room temperature.