in Recipes

Stock: Rhubarb Curd

Spread the love

Stock: Rhubarb Curd

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

  • 250 g Fresh rhubarb
  • 150 g Raw cane sugar
  • 50 g Butter
  • 1 piece Egg yolk
  • 1 piece Egg
  1. Peel the rhubarb and cut into small pieces. Mix with the sugar and heat. Cook, stirring, until the rhubarb is soft. Then puree.
  2. Add the butter and let the whole thing cool down a little. Separate one egg, use the egg white for other purposes and whisk the yolk together with the whole egg, then add to the rhubarb puree and heat again while stirring – DO NOT COOK – until the mixture thickens.
  3. Now either fill into sterilized glasses or continue to use. This cream is not only suitable as a spread, it is also very suitable for cake or cake fillings.
Dinner
European
stock: rhubarb 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Your email address will not be published.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 *

Lamb and Tomato Curry, Slightly Hot, Spicy, Fruity

Herring Tip My Way