As a breakfast treat I often have Greek Yogurt and in the past I have topped it with Lemon Curd
The tender rhubarb season is just starting, and I love rhubarb, so I thought about making it into a curd. The tart flavour is great with the yogurt and you can make it as sweet as you want.
400g/13 ounces/ 6-7 sticks of rhubarb
1/4 cup water
1 tbsp lemon juice
5 eggs, well whisked
16-24 drops of liquid stevia, depending on how sweet you want it
40g/2 tbsp (approximately)
1-2 drops pink food colouring (optional)
Pot rhubarb and water in a high speed blitzer like a nutribullit and blitz until really smooth
Push purée through a fine sieve so you get all the juice and all the fibrous flesh is left in sieve, use a spatula or spoon to do this.
Pour juice into a saucepan and stir in sweetener and lemon juice. Taste at this time to get an idea of sweetness.
Add the whisked eggs and whisk in well.
Place on a medium heat and slowly bring mixture to a gentle simmer, stirring constantly. When mixture coats the back of a spoon you can add the food colouring,if using.
At this stage the mixture should be slightly thickened, remove from the heat and add butter a bit at a time whisking in until melted.
Pour curd through a sieve to get rid of any bits of cooked egg, pour into a sealable jar and let cool.
Store in the fridge once cool and it should last up to 2 weeks, it won’t because you will have eaten it
Nutrition: Per 100g, kcal 178, carbs 1.5