Moonacres Kitchen rhubarb curd (chef Stephen Santucci) by becmac78. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Moonacres Kitchen rhubarb curd (chef Stephen Santucci)

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Ingredients

8 jar(s)

Moonacres Kitchen rhubarb curd (chef Stephen Santucci)

500 g raw sugar
1 lemon, peel only, removed in 1cm strips
500 g rhubarb compote, (see tips)
400 g lemon juice
200 g Butter, in pieces
12 eggs

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6

20min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9

Recipe's preparation

Moonacres Kitchen rhubarb curd (chef Stephen Santucci)

Place lemon peel and sugar into mixing bowl and mill 10 seconds/speed 10.

Add remaining ingredients and cook 15 minutes/90°C/speed 4.

Makes enough to fill approximate 8 x 250ml jars.

Accessories you need

Spatula TM5/TM6
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Tip

To make your own rhubuarb compote for this recipe you will need approximately 600g of rhuburb stalks, cut into 2cm pieces. Combine in the Thermomix® with about 50g of raw sugar and cook 15 minutes/100°C/speed 1. Then, puree for 20 seconds/speed 8.

Use clean, sterilised jars and keep refrigerated.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.