This breakfast-meets-dessert is beautifully balanced. Photo / Babiche Martens

Brioche & Poached Rhubarb With Lime Curd

This citrusy treat for the season deliciously segues from breakfast to dessert

LIME CURD WITH BRIOCHE AND POACHED RHUBARB RECIPE
Makes 1 ½ cups

Curd
100g butter, cubed
Zest and juice from 3 limes
180g caster sugar
3 eggs

Rhubarb
4 stalks rhubarb, cut into 3cm pieces
¼ cup water
½ cup sugar
Brioche toast, to serve
Creme fraiche, to serve

1. Place butter, lime zest and juice, sugar and eggs in a bowl over a pot of simmering water. Whisk occasionally as butter melts and curd starts to form. Remove from heat once has thickened. Store in jars.

2. Place rhubarb in a pot with the water and sugar. Bring to a simmer for 8-10 minutes or until soft.

3. Toast the brioche, spoon curd over rhubarb and add a dollop of creme fraiche.

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New Zealand Herald

New Zealand Herald

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