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- desserts
- Rhubarb curd slices
Rhubarb curd slices
Nutrition facts per serving:
- Energy in kcal about 409
- Fat about 24g
- Carbohydrates about 42g
- Protein about 5g
This is needed
This is needed
for 8 piece
Base
- 80 g butter, melted
- 50 g walnut kernels, finely chopped
- 80 g biscuits (e.g. Petit Beurre), crushed
- 2 pinches sea salt
Yoghurt mixture
- 300 g plain greek yoghurt
- 50 g sugar
- 2.5 leaves gelatine, immersed in cold water for approx. 5 mins., drained
- 1 organic lemon, use grated zest and 1/2 tbsp of juice
- 2 tbsp water, boiling
Rhubarb curd
- 500 g red rhubarb, chopped
- 150 g sugar
- 3 tbsp water
- 2 fresh egg yolks
- 40 g butter, cut into pieces
- 1.5 tbsp cornflour
- 1.5 leaves gelatine, soaked for approx. 5 mins. in cold water, drained
- a little dried flowers
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- For a cake tin approx. 25 cm diameter, brushed with a little oil and fully lined with cling film One preserving jar (approx. 250 ml)
And that's how it's done
And that's how it's done
Base
Place the biscuits and walnut kernels in a bowl. Mix in the butter and fleur de sel, spread the mixture over the prepared base, press down firmly using the back of a wet spoon, chill.
Yoghurt mixture
Combine the yoghurt, sugar, the lemon zest and lemon juice. Dissolve the gelatine in hot water, combine together with 2 tbsp of the yoghurt mixture and immediately stir well into the remaining mixture. Spread the yoghurt mixture over the biscuit base, cover and chill for approx. 4 hrs.
Rhubarb curd
Mix the rhubarb and sugar in a pan and leave to absorb for approx. 30 mins. Add the water, bring to the boil. Cover and simmer for approx. 10 mins. until soft, puree, allow to cool a little. Using a whisk, combine the rhubarb puree, sugar, cornflour, egg yolks and butter in a pan and bring to the boil over a medium heat, stirring constantly. While hot, pass half of the creamy mixture through a sieve into a clean, pre-warmed jar, seal immediately. Stir the gelatine into the rest of the hot mixture, then pour the mixture through a sieve into a bowl, allow to cool, stir until smooth. Spread the curd over the yoghurt layer, chill for approx. 2 hrs. more. Remove from the tin, cut diagonally into 8 slices. Scatter the blossoms over the top.
