" Shortbread dough
Mix the butter and dry ingredients with a sheet of paper until you obtain a sandy texture. Add the eggs. Roll out the dough to 4 mm, place in circles and bake at 170 °C for 8 to 10 minutes.
Creamy goat cheese
Bring the goat's milk to a boil, then add the yolks, sugar and cream powder. Cook until it reaches 82°C. Remove from heat and add butter and rehydrated gelatin. Allow to cool, filming on contact.
Bring water, hibiscus and sugar to a boil. Strain and let cool.
Vacuum packed rhubarb compote
Place the peeled rhubarb in a bag, cut into 10 cm pieces and pour the syrup halfway up the bag. Vacuum seal the bag.
Bring water to a boil and immerse the bag for 2 minutes. Turn off the heat and leave in the pan for 12 minutes. Let cool, drain and blend.
Heat the rhubarb. Separately, combine sugar and agar-agar. Bring to a boil and add the rehydrated gelatin. Blend and spread thinly on a plate. Cut into pieces.
Mix the rhubarb purée and the lemon juice. Let dehydrate at 45°C for 6 hours.