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Rhubarb curd slices
45 m active | 5 h 15 m total
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
  • 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
  • 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)
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And that's how it's done
And that's how it's done
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.