Rhubarb curd slices

Rhubarb curd slices

Total: 7 hr 15 Min. | Active: 45 Min.
Nutritional value / piece: 409 kcal
, Fat: 24 g
, Carbohydrate: 42 g
, Protein: 5 g

Ingredients

8 pieces

Hint:


The original recipe with guaranteed success is for 8 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Base

80g biscuits (e.g. Petit Beurre), crushed
50g walnut kernels, finely chopped
80g butter, melted
2pinches sea salt

Yoghurt mixture

300g plain greek yoghurt
50g sugar
1 organic lemon, use grated zest and 1/2 tbsp of juice
2 ½leaves gelatine, immersed in cold water for approx. 5 mins., drained
2tbsp water, boiling

Rhubarb curd

500g red rhubarb, chopped
3tbsp sugar
3tbsp water
150g sugar
1 ½tbsp cornflour
2 fresh egg yolks
40g butter, cut into pieces
1 ½leaves gelatine, soaked for approx. 5 mins. in cold water, drained
a little dried flowers
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Utensils

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)

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.

Good to know
Tip: For an extra kick of freshness, scatter a few basil leaves over the slices.
Tip: Use the rhubarb curd in the jar to spread on bread or enjoy with yoghurt. Once opened, keep the jar in the fridge.

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