La Rhubarbe: Rhubarb, Labne Mousse, Cucumber Sherbet, Pine Nut-Quinoa Granola, Meyer Lemon-Sake Kasu Curd, and Quinoa Tuile

In a medium saucepot, combine milk, sugar, and glucose and bring to a simmer. Whisk in stabilizer and heat to a boil, then cook 30 seconds. Pass base through a chinois and chill fully in an ice bath. Combine base and cucumber juice and season to taste with lime juice and salt. Process in an ice cream machine according to manufacturer’s instructions.

Combine sugar, 50 grams heavy cream, and vanilla in a small saucepot and heat to dissolve sugar. Add bloomed gelatin and stir to melt fully. Place labne in a large bowl and whisk in gelatin mixture. Whip remaining 300 grams cream to soft peaks and fold into labne mixture. Transfer to a piping bag and pipe into desired molds. Chill mousse in refrigerator until set, then freeze solid. Temper in refrigerator before use.

In a deep container, combine egg white powder, water, and Meyer lemon juice and blend with an immersion blender. Transfer to the bowl of a stand mixer fitted with the whisk attachment and begin whipping on medium-low speed. Meanwhile, in a small saucepot, combine sugar, isomalt, and lime zest, add just enough water to cover, and cook to 240°F. When egg whites have reached medium peaks, continue to whip while streaming hot syrup into mixture. Continue whipping until stiff peaks form. Transfer meringue to a piping bag and pipe buttons onto a silicone baking mat. Dehydrate overnight in a low oven or a dehydrator.

Rinse quinoa. Set in a medium pot with an equal volume of water and a pinch of salt and bring to a boil. Reduce heat to low and cover pot; cook until water has been absorbed and quinoa is translucent. Spread quinoa on a tray and dehydrate in a low oven or a dehydrator until dry on the outside but with some moisture retained inside. Heat oil to 350°F. Fry dehydrated quinoa in batches until crispy and puffed. Drain on paper towels and reserve in an airtight container.

Heat oven to 300°F. In a small saucepot, combine honey, butter, brown sugar, and vanilla bean scrapings and bring to a boil over medium heat. Meanwhile, in a large bowl, combine oats, 162.5 grams Crispy Quinoa, pine nuts, sunflower seeds, cinnamon, and salt. Pour hot honey mixture into dry ingredients and toss to coat. Spread granola on a parchment-lined sheet tray and bake until golden and crispy, 8 to 10 minutes.

Heat water bath of an immersion circulator to 167°F. In a vacuum bag, combine eggs, sugar, Meyer lemon juice and zest, salt, and sake kasu and compress fully. Cook sous vide 30 minutes. Transfer to a deep container and emulsify in butter with an immersion blender. Add gelatin to dissolve, then chill curd over an ice bath.

Heat water bath of an immersion circulator to 141.8°F. Combine all ingredients in a vacuum bag and cook sous vide for 20 minutes. If rhubarb is not yet tender, cook a few more minutes. When rhubarb becomes tender, immediately transfer bag to an ice bath to stop cooking.

In a small saucepot, cook sugar to soft ball, 240°F. Add rhubarb and cook until softened and thickened like jam. Transfer compote to a food processor and blend until smooth. Season with lime juice to taste and color with beet juice.

Combine all ingredients in a large bowl and cover tightly with plastic. Set over a pot of simmering water and cook until rhubarb is soft and has released its juice. Pass through a chinois to strain out juice. Season with simple syrup, salt, and lemon juice, then strain through a coffee filter to remove any particles. Chill.

Line a sheet tray with a silicone baking mat. In a medium saucepot, combine glucose, fondant, and isomalt and cook to 320°F. Immediately pour onto prepared sheet tray; cool fully at room temperature. Heat the oven to 350°F. Line a sheet tray with a silicone baking mat and lightly spray with nonstick spray. Break hardened sugar into pieces and grind to a fine powder in a spice grinder along with 60 grams Crispy Quinoa. Use a small sieve to sift tuile powder in an even layer over the prepared tray. Top with another silicone baking mat sprayed with non-stick spray and bake for 2 minutes. Cool slightly before removing top silicone baking mat and pulling/breaking tuile as desired. Reheat slightly to stretch tuile if desired.

Set a dome of Labne Mousse in the center of a bowl. Pipe dots of Rhubarb Compote and Meyer Lemon-Sake Kasu Curd around the mousse. Place Poached Rhubarb and Pine Nut-Quinoa Granola on either side of mousse. Set a few Meyer Lemon Meringues and violas on top of other components, and sprinkle with Maldon sea salt. Scoop a ball of Cucumber Sherbet and place next to Labne Mousse. Top with a Quinoa Tuile.