Remove the tough strings from the rhubarb. Cut the stalks into pieces, place them with the sugar in a chrome steel pan (do not use an aluminum frying pan!) and cook at low temperature with the lid closed until soft. Stir to puree and cool a little.
In the meantime, stir condensed milk, almond kernels and juice of one lemon to a paste. Spread on the biscottes slices. Place them on a baking sheet and place the top half in a 200 degree oven. Bake for 5 to 10 minutes until light brown.
In the meantime, slice the strawberries.
Spread the rhubarb puree on the biscottes slices and place the strawberry on top like a brick.
Also suitable as a small meal.