Monday, 3 May 2010
Rhubarb and lemon curd pots
I thieved the recipe for this knockout pudding from my friend Kate, who served it to me for dinner the other night. She had also nicked it from her friend (also called Kate), and so in the true spirit of a recipe democracy, I'm sharing the love so you can continue the cycle. I made it for my friend R's birthday, and I think he rather liked it. It is really yummy - you basically roast some rhubarb (in season right now) and put it in a glass topped with Greek yoghurt mixed with lemon curd and crushed stem ginger biscuits. It takes just moments to put together - if you love the tangy flavours of rhubarb, orange, lemon and ginger, this is total pudding nirvana, especially if you like a crunchy topping.
You will need:
4 large glass tumblers
About 400g rhubarb
1 orange, both zest and juice
2 tbsps runny honey
1 x 500g tub full fat Fage Total Greek plain yoghurt (you MUST use the full fat version - it's essential to get that rich, tangy creaminess, plus I think low fat anything is essentially a waste of time and inferior in texture and flavour)
4 - 5 heaped tbsps good quality lemon curd
8 - 10 stem ginger biscuits crushed to rough chunks and crumbs in a bag with a rolling pin
Preheat the oven to 180C. Wash the rhubarb and cut into pieces roughly 3 inches in length. Place in a roasting tray, drizzle over a couple of tablespoons of honey, then sprinkle over the zest of the orange, then juice it and pour over the rhubarb. Mix everything around with your hands to make sure the zest and honey covers all the fruit, then put in the oven and roast for about 25 minutes or until the rhubarb is tender.
Divide the rhubarb between four glass tumblers, placing it at the bottom of the glasses. Drizzle over the orange juice and zest from the oven dish. While it cools down, mix about 5 heaped tablespoons of lemon curd into the yoghurt - don't totally mix in, so that you get a few ripples of lemon curd showing. Keep tasting as you mix it in, so that you don't accidentally over-sweeten. You want it to be a little bit tart. When the rhubarb is cool, layer the lemon/yoghurt mixture into the glasses, then top with the crushed biscuits. If you're not eating this immdediately, put in the fridge, then top with the crushed biscuits just before eating, so that they don't go soggy. Easy-peasy.
Thanks Kate and Kate! Thanks also to Julie Millar who sent me loads of Fage Total Yoghurt to experiment with.