Strawberry-Rhubarb Burratina

Ingredients

• Dressing

  • 1 cup (130 g) fresh or frozen rhubarb, cubed
  • 1/2 cup (125 ml) red wine vinegar
  • 1/2 cup (125 ml) water
  • 1/3 cup (70 g) sugar
  • 5 camomile tea bags or ⅓ cup (8 g) dried camomile flowers bought in bulk (see note)
  • 1/2 cup (125 ml) vegetable oil

• Compote

  • 1/2 cup (70 g) fresh or frozen strawberries, quartered
  • 1/2 cup (65 g) fresh or frozen rhubarb, cubed
  • 3 tbsp sugar
  • 2 tsp (10 ml) lemon juice

• Puffed Buckwheat (optional) (see note)

  • 1/3 cup (75 ml) vegetable oil
  • 1/4 cup (40 g) cooked buckwheat

• Toppings

  • 1/3 cup (50 g) cherry tomatoes, various colours, halved
  • 1/3 cup (45 g) fresh strawberries, halved
  • 1 burratina (125 g), at room temperature and drained
  • Basil leaves, to taste
  • Fleur de sel, to taste
  • Korean chili powder (gochugaru) or red pepper flakes, to taste
  • Sliced sourdough bread, toasted