Rhubarb and Lemon Curd Pots

Rhubarb and lemon curd pots
  • 4 servings
  • 35 minutes to prepare
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Ingredients

  • 400g rhubarb, cut into 4cm pieces
  • 75g caster sugar
  • 25g unsalted butter, melted
  • 1 Amalfi lemon, juice and zest
  • 1tbsp icing sugar
  • 250g mascarpone
  • 3tbsp lemon curd
  • 4 shortbread biscuits, crushed
  • 4 mint springs for garnish

Instructions

Method:
1. Pre heat the oven to 200°c / 180°c Fan / Gas Mark 5.
2. Wash and cut the rhubarb into 4cm pieces. Place in an ovenproof dish with the caster sugar, butter and lemon juice, cover with tin foil and roast in the oven for 10 minutes.
3. Once cool enough to handle, carefully remove from the juices and refrigerate. Pour the juices into a small saucepan and reduce the volume by half for 2 minutes to produce a rich syrup. Add the lemon zest, pour over the rhubarb and return to the fridge.
4. Mix the icing sugar and mascarpone together until smooth.
5. Add the lemon curd and carefully mix together to form a ripple effect.
6. Divide the rhubarb between 4 glasses and then evenly divide the lemon curd mix.
7. Finally, top with the crushed shortbread biscuits and garnish with mint.

Chef’s Tip:
Make a double quantity of rhubarb and keep half in an airtight container for a quick and easy rhubarb jam, perfect with some hot buttered toast.

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