How to cook (4 pers.) :

- Cut 8 rectangles in the puff paste and cook in 200 °C.
- Cut the rhubarb in dices, add the soft brown sugar and let cook slowly.
- Make 4 balls of sherbet in the juniper berry, arrange fruits around the plate.
- Put savoury pastries in the center of plates, put the compote of rhubarb on savoury pastries.
- Put the hat of dough by sprinkling with icing sugar.
- Add the sherbet to the juniper berry on the plates.
Advice of the Chef: accompany with some Nectar of rhubarb.

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