Strawberries with Rhubarb, Almond Crumble, and Sabayon

Jason McLeod

Ironside Fish & Oyster - San Diego

Sweet seasonal strawberries are paired with a tangy rhubarb–rosé compote, creamy sabayon, and nutty cocoa nib–almond crumble in this beautiful dessert Jason McLeod featured on his Beard House menu.



  • 2 pounds strawberries, washed and green tops removed
  • ½ cup caster sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed orange juice

Almond Crumble:

  • 2 ¼ cups all-purpose flour
  • 1 cup almond flour 
  • 1/3 cup and ¾ cup powdered sugar, divided
  • 2 sticks room temperature butter 
  • 1 vanilla bean, seeds removed
  • ¾ teaspoon salt
  • 1 egg
  • 4 tablespoons cocoa nibs 
  • Zest from 1 orange

Rhubarb Compote:

  • 1 ¼ cup plus 2 tablespoons rhubarb, trimmed and chopped 
  • ¼ cup orange juice
  • 2 tablespoons plus 2 teaspoons caster sugar
  • 1 ½ tablespoons rosé wine
  • 1 vanilla pod, seeds removed



Prepare the strawberries: toss all ingredients together in a bowl. Cover and let sit in the refrigerator overnight.

Make the almond crumble: sift together the all-purpose flour, almond flour, and 1/3 cup powdered sugar in a large bowl and whisk to combine. 

In the bowl of an electric mixer, cream the butter and the vanilla seeds. Add the remaining powdered sugar and the salt, and mix until fluffy. Slowly add the egg.

Mix the dry ingredients into the wet ingredients just until a dough forms. Wrap the dough in plastic wrap and let rest for a couple of hours in the refrigerator. 

Place the dough between two pieces of parchment paper and roll the dough out until it’s ¼-inch thick. Place on a baking sheet and freeze. 

Preheat the oven to 325°F. Remove the dough from the freezer and bake for 12 to 14 minutes, or until golden brown. Lower the oven to 140°F. Remove the tray from the oven, break the dough into small pieces using a wooden spoon and return to the oven for about 30 minutes to dry out. Remove from the oven and cool for 15 minutes. Crumble the dough between your fingers until small beads form. In a mixing bowl, combine the cocoa nibs and orange zest with the crumble and set aside.

Make the rhubarb compote: place the rhubarb in a saucepan with the orange juice, sugar, and rosé wine,. Bring to a boil, then lower temperature to a simmer. Cook for about 10 to 15 minutes, or until rhubarb is tender. Fold in the scraped vanilla seeds.

To serve: place the rhubarb compote in your favorite bowl (or bowls divided equally among guests). Place the strawberries in an organized pile up against the rim. Cover strawberries with a generous portion of sabayon. To the side of the strawberries and sabayon, place a generous scoop of the crumble mixture. Serve to your guests and enjoy.


6 servings