Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rhubarb
Curd
Utensils
3 preserving jars (each approx. 200 ml)'uno
How it's done
Rhubarb
Mix the rhubarb and half of the sugar in a pan and leave to absorb for approx. 30 mins.
Curd
Add the water to the rhubarb and bring to the boil. Reduce the heat, simmer for approx. 6 mins. until completely soft, stirring occasionally. Puree the rhubarb compote, pour into a thin-sided stainless steel bowl. Add the egg yolks, salt and remaining sugar. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Whisk the mixture for approx. 5 mins. until frothy. Stir in the lemon juice. Remove the bowl from the heat, stir in the butter and continue stirring until the butter has melted. Pour the rhubarb curd into the clean, pre-warmed jars, seal well and leave to cool.
| Shelf life: | Store the curd in sealed jars in the fridge for approx. 2 weeks. |
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