Rhubarb and Lemon Curd Pots Recipe | Booths Supermarket
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
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Cooking tools:
- Kitchen scale
- Rolling pin
- Baking dish
- Glass
- Oven
- Stove
- Saucepan
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Aluminum foil
- Refrigerator
- Measuring spoon
- Zip-top bag
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
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