Rhubarb Compote, Lemon Curd and Creme Fraiche
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Deutsch (German)
I call this layered dessert ” spring in a cup ” as it combines everything I love about this season. Top of the list: Rhubarb! My favorite spring and early summer vegetable. I love to buy it in bulk and cook a big pot of rhubarb compote. It might sound boring but I find I’ve learned to appreciate rhubarb the most in its simplest form. Especially when paired with creamy creme fraiche and bright yellow lemon curd.
The tangy pink rhubarb compote is a great match for the creamy creme fraiche and the sweet and zesty lemon curd. Fresh, light, bright and fruity – that’s what we’re all craving after the long season of hot chocolate and hearty stews.
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When buying your rhubarb make sure to look for thin reddish pink stalks as they’ll give the most colorful and also flavorful rhubarb compote.
Recipe for 4 small cups or glasses
Rhubarb Compote
500g rhubarb
4 tbsp sugar
1 Tbsp lemon juice
3-4 tbsp water
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. Can be made 1 day ahead. Keep rhubarb compote refrigerated.
For the Lemon Curd (250 ml)
4 egg yolks
225 g sugar
125 ml lemon juice
120 g Butter
1 Pinch of salt
2 Tbsp lemon zest
Mix egg yolks with sugar and lemon juice in a pot and put in on medium heat. Stir until it thickens and mix in the butter. Stir in salt and lemon zest and keep on stirring until the texture resembles a pudding. Take off heat and pour into a bowl. Cover the surface with cling film to prevent a skin from forming. Refrigerate until using.
Vanilla Creme Fraiche
350 g Creme Fraiche (substitute : greek yoghurt)
1 tsp vanilla extract
1 Tbsp Maple Sirup
ca 8 ginger nuts
Mix creme fraiche with vanilla and sweeten with maple syrup to taste.
Fill your glasses with each a layer of compote, curd and creme and top with crumbled ginger nuts.
