Author Topic: Rhubarb Curd  (Read 8017 times)

Offline cookie1

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Rhubarb Curd
« on: February 28, 2014, 07:50:19 am »
Rhubarb Curd

I found this recipe while I was wasting time. It is part of a meringue pie but I made just the rhubarb curd. It is really lovely and delicate. The rhubarb taste is very delicate.

Ingredients
500g rhubarb
150g sugar
4 large eggs
100g unsalted butter
Preparation
Roughly chop the rhubarb and place in an ovenproof dish with some of the sugar.
Roast in the oven until the juices begin to run.
Remove and place in the TM bowl with the rest of the sugar. Blitz on speed 10 for 20 secs. Scrape down.
Add the eggs and butter. 15 seconds speed 6.
Insert butterfly and cook 7-8 minutes, 800C, speed 4.
If it is not thickened cook for another minute or two.
Bottle in sterilised bottles.

Photo
                  
« Last Edit: January 11, 2015, 07:11:42 am by cookie1 »
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline Cornish Cream

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Re: Rhubarb Curd
« Reply #1 on: February 28, 2014, 08:48:34 am »
Looks delicious Cookie 8)
Denise...Buckinghamshire,U.K.
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Offline Thermesa

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Re: Rhubarb Curd
« Reply #2 on: February 28, 2014, 08:32:47 pm »
Keen to try this one day.

Offline zebraa

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Re: Rhubarb Curd
« Reply #3 on: March 02, 2014, 06:11:11 am »
I've just pulled the rhubarb bit out:

Quote
23.Rhubarb Curd
24.Thermomix instructions:
25.Roughly chop the rhubarb & Place in an ovenproof dish sprinkled with some of the sugar.
26.Roast in the oven till the juices begin to run.
27.Remove and place in the TM bowl with rest of the sugar. Blitz on speed 10 for 20 seconds.
28.Scrape down the sides. Add the eggs and butter and pastis and mix together for 15 seconds speed 6.
29.Insert butterfly whisk and cook for 7-8 minutes/80c/speed 4. If it is not thickened, cook for another minute or 2. Remove and set aside.

Looks great! Thanks

Offline achookwoman

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Re: Rhubarb Curd
« Reply #4 on: March 02, 2014, 07:03:34 am »
Got a massive bunch of Rhubarb at Farmers Market Swap.  Will make some of this,  might make whole recipe as well. 

Offline cecilia

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Re: Rhubarb Curd
« Reply #5 on: January 11, 2015, 02:01:11 am »
Dear Cookie1 and other members who've made Rhubarb Curd,

The recipe sounds delicious, Cookie, but the lik desn't appear to work anymore.

If anyone has saved a copy, cold you please put it here or message ros.thermomix.tas @ gmail.com please?

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Offline judydawn

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Re: Rhubarb Curd
« Reply #6 on: January 11, 2015, 02:19:30 am »
Cecilia, check out zebraa's posting above - she has posted the rhubarb curd part of the recipe which is just what you want.
Judy from North Haven, South Australia

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Offline jo_nz

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Re: Rhubarb Curd
« Reply #7 on: January 11, 2015, 03:46:20 am »
I just chopped a huge bunch of rhubarb from the garden so would love the recipe quantities too, if anyone has it still. Have googled for the curd and for the meringue pie, but no luck so far! Will start with a crumble instead. :)
Jo

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Offline cecilia

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Re: Rhubarb Curd
« Reply #8 on: January 11, 2015, 04:21:36 am »
Thank you, JD.  Will do.  :)
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Offline jo_nz

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Re: Rhubarb Curd
« Reply #9 on: January 11, 2015, 04:57:24 am »
Have used a recipe I had for lemon curd that had variations for "fruit curds" (passion fruit, berry and apple/lemon) so I adapted that a little and will see how that turns out. Is cooling in the fridge now, and the initial taste test was pretty good.
Jo

When one door of happiness closes, another opens, but often we look so long at the closed door that we do not see the one that has been opened for us.

Offline cookie1

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Re: Rhubarb Curd
« Reply #10 on: January 11, 2015, 06:59:23 am »
I will see if I can find it.
May all dairy items in your fridge be of questionable vintage.

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Offline cookie1

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Re: Rhubarb Curd
« Reply #11 on: January 11, 2015, 07:12:57 am »
Thanks to Snap Recipes I have the original recipe. As it can no longer be linked I guess I am free to post it. I have put it all in the original posting. I hope you like it as much as we do.
May all dairy items in your fridge be of questionable vintage.

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Offline jo_nz

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Re: Rhubarb Curd
« Reply #12 on: January 12, 2015, 02:14:50 am »
Thanks Cookie. Fairly similar to my adaptation, but I used a little more butter and sugar, plus juice of a lemon. Will try this with some more of the rhubarb as there is still a big heap.
Jo

When one door of happiness closes, another opens, but often we look so long at the closed door that we do not see the one that has been opened for us.