Biscuit, Yogourt, Compote De Fraise, Rhubarbe, Chocolat Blanc Recipe

Make the Biscuit Dough

Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in the egg and milk. Gradually add the dry ingredients to the wet ingredients until just combined.

Bake the Biscuits

Drop spoonfuls of the biscuit dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown. Remove from oven and let cool.

Make the Fruit Compote

In a saucepan, combine strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruits are soft and the mixture has thickened, about 10-15 minutes. Let cool.

Assemble the Dessert

Cut the biscuits in half horizontally. Layer the bottom half with yogurt, followed by a generous spoonful of the strawberry-rhubarb compote. Top with the other half of the biscuit, more yogurt, and sprinkle with grated white chocolate.