By Jonas Allermand, Lantmännen Unibake Denmark

The rich aioli is a great match for the sweet rhubarb. When put together with the fennel and portobello mushrooms, it is a perfect combination for our Royal Durum bun.

Potato aioli:

1. Beat the egg yolks together with salt until they are white and firm.
2. Add the mustard and whisk again.
3. Gradually add the oil in a very thin stream while whipping. Too much oil at once will cause the mayonnaise to separate.
4. Continue to whisk until you have used up all the oil, and the mixture has turned into mayonnaise.
5. Squeeze the garlic clove, and add this and the potatoes to the mayonnaise and stir.

Rhubarb compote:

1. Mix all the ingredients and let it boil.
2. Add the rhubarb and let it boil for another 3 minutes.
3. Put in a container and let it sit in the fridge for one hour.

Roasted Portobello mushrooms:

1. Roast the Portobello mushrooms in a frying pan.
2. Sprinkle with salt and pepper and let them cool off on a piece of paper towel.

Fennel crudité:

1. Let the fennel slices sit in ice water for 30 seconds and drain before use.

Crispy onion rings:

1. Peel the onion.
2. Use a mandolin iron to cut it into very thin slices and place them on a baking sheet.
3. Sprinkle them with salt and bake the onion rings in a preheated oven by 140 degrees C for approx. 30 minutes, until all of them are crispy.
4. Let the onion rings cool off completely before you put them in a container with paper towels.