The Northern Express Herald

Brioche & Poached Rhubarb With Lime Curd

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By Angela Casley
Viva
This breakfast-meets-dessert is beautifully balanced. Photo / Babiche Martens
LIME CURD WITH BRIOCHE AND POACHED RHUBARB RECIPE

Makes 1 1/2 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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