in Recipes

Rhubarb and Strawberry Curd

Spread the love

Rhubarb and Strawberry Curd

The perfect rhubarb and strawberry curd recipe with a picture and simple step-by-step instructions.

  • 500 gr Lowfat quark
  • 1 Vanilla pod scraped out
  • Sugar to taste
  • 100 g Whipped cream
  • 3 Poles Rhubarb..Approx. 300 gr.
  • 250 g Strawberries
  • Sugar to taste
  • Mint for decorating
  1. Wash the rhubarb and cut into small cubes, add sugar and leave to stand for at least 2 hours, clean and wash the strawberries and cut them into small cubes
  2. Pour off the rhubarb and boil it in a small saucepan to puree, add a little sugar to taste if necessary, allow to cool
  3. In the meantime, mix the quark with the sugar and vanilla pulp, then carefully fold in the whipped cream
  4. Fold the strawberries under the cooled rhubarb sauce and layer them alternately in glasses with the quark cream – (my compote was still a little warm, that’s why the glass was tarnished)
  5. Decorate with mint and serve
Dinner
European
rhubarb and strawberry curd

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Tagliolini with Asparagus and Tomatoes

Vegetarian: Vegetable Burger