Tangy Rhubarb Curd
This became a mission. How to best display a beautiful pale pink rhubarb curd? On amazing home made toast of course...so guess who had to make the Ciabatta bread before taking the pic...yes, that would be me. But it was so worth it. This delicious spread is amazing. You must give it a whirl, it could take over as a new fave topping for pancakes, toast, scones, donuts, ice-cream...you name it. Don’t even get me started on the Lemon Cloud Tart as Rhubarb Cloud Tart...
Citrus curd, all dolled up in it’s pretty pink rhubarb dress. Enjoy.
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Need
- 400-500 Grams rhubarb stalks, cut in pieces
- 200 Grams sugar
- zest and juice 1 large lemon
- 250 Grams butter, cubed
- 4 eggs
- 2 egg yolks
Do
- 1
Place rhubarb into Thermomix bowl and blend 30 sec/speed 8.
- 2
Place the pulp into a nutmilk bag and squeeze out the juice, reserving all of it. You will need 300g juice for this recipe. You can use the rest in drinks, smoothies etc.
- 3
Discard the solids.
- 4
Place sugar and lemon zest into a clean dry Thermomix bowl and mill 10 sec/speed 10.
- 5
Add butter and chop 6 sec/speed 6.
- 6
Add all remaining ingredients including rhubarb juice and cook 10 min/80°C/speed 5.
- 7
Cook 4 min/90°C/speed 5. Pour into hot sterlised jars and seal. This will keep up to 4 weeks in the fridge unopened. Once opened, use as quickly as possible...not that I think I need to tell you that!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
