Wednesday, 16 May 2012

Rhubarb and Lemon Curd Pots

My grandparents live in Lytham St.Annes and they shop at a fabulous supermarket group called Booths – its family owned and just amazing. As someone who has grown up shopping at Waitrose on the Kings Road let me say Booths is impressive – vast choice of fresh food and amazing choice of product.

Their Christmas catalogue with hampers and seasonal food was just fabulous – now their website is not transactional but they do have some great recipes so this week I have shopped and cooked with Booths

This serves four people – takes 20 minutes to prepare and 15 minutes to cook.


400g rhubarb, cut into 4cm pieces
20g butter
Zest and juice of 1 orange
75g caster sugar
3tbsp of lemon curd
1 x 250g tub of mascarpone cheese
2tsp icing sugar
4 stem ginger biscuits, crushed
Icing sugar for dusting
How to make it:
Pre-heat the oven to 220°c/gas 7.

Place the rhubarb into an ovenproof dish and dot with the butter. Add the orange juice, zest and sugar. Loosely cover with foil and cook for 10 minutes until just tender then leave to cool. Remove the rhubarb from the juice.

Place the juices into a small pan and bring to the boil. Cook for 1 minute and cool.

Divide the rhubarb between 4 glasses and drizzle over a little of the syrup. In a bowl, mix the mascarpone with the icing sugar. Then with a knife, fold in the lemon curd forming a ripple effect.

Spoon this between your glasses. Finally, top with the crushed biscuits and dust with the icing sugar then serve.

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