Hearty kamut flour, vibrant lemon, lightly spiced rhubarb compote, and cultured cream make this seasonal dessert balanced and satisfying, but not overly sweet. Bar Tartine uses its house-made
kefir butter and kefir cream in this recipe, but if you're short on time, you may substitute store-bought products. Find kamut flour at natural food stores or online, or substitute whole-grain pastry flour. Bee pollen is sold at many natural food stores and at farmers’ market honey stands during spring; it’s an optional ingredient that adds a sweet earthiness to the dish. Adapted from the forthcoming
Bar Tartine cookbook (Chronicle Books, Autumn 2014).