Preparation

1

Step 1

Strain the compote through a fine sieve and collect the juice. Tip: Use the fruit puree in the sieve for other purposes, for example stir it into yoghurt.

2

Step 2

Measure out 250 ml of juice, add sugar and vanilla sugar and stir. Mix the sweetened juice with eggs and egg yolk and warm over a water bath. Stir the cornstarch and water until smooth and add. Stir until the mixture becomes thick - this may take 15-20 minutes. The water should always be boiling. Add the butter and stir the mixture until smooth.

3

Step 3

Then immediately pour the curd into prepared jars and seal them. Let the curd cool and then put it in the fridge. It only reaches its final, spreadable consistency after spending a night in the fridge.

For the recipe, you'll need:

Ingredients

Portions

8

Food

  • 660.0 g Rhubarb compote
  • 100.0 g Sugar
  • 1.0 sachet Vanilla sugar
  • 2.0 Eggs
  • 4.0 Egg yolk
  • 2.0 level Tsp cornflour
  • 2.0 tbsp Water
  • 100.0 g Butter