1tspespelette pepper(can sub with a pinch of cayenne)
Kosher salt
To serve
Quartered strawberries
Vanilla ice cream
Extra virgin olive oil
Instructions
Preheat the oven to 350F.
Add rhubarb, strawberries, sugar, cardamom, star anise, vanilla, and ginger to a small baking dish. Cover with foil.
Roast until the rhubarb and strawberries are soft and a syrup has formed, 30-40 minutes.
Meanwhile, toss peptias, sesame, maple, espelette, and a good pinch of salt in a small bowl until combined. Transfer to a parchment-lined baking sheet and bake in the same oven as the rhubarb until lightly toasted, 10-12 minutes. Let cool fully, then break up into pieces.
Once the rhubarb is soft, remove the foil and let the mixture cool to room temperature. Remove the large spices, vanilla pod, and ginger.*
To serve, place some of the roasted rhubarb/strawberries and their syrup, along with some fresh quartered strawberries in the bottom of a small bowl. Top with a scoop of ice cream, a drizzle of olive oil, and the crushed pepita sesame crunch.
Notes
*You can also refrigerate this mixture until you are ready to serve. It will last 2-3 days in the fridge.