Preparation

1

Step 1

Strain the compote through a fine-mesh sieve, and collect the juice. Tip: Use the fruit pulp left in the sieve for something else—for example, stir it into yogurt.

2

Step 2

Measure out 250 ml of juice, add the sugar and vanilla sugar, and stir to combine.

3

Step 3

Mix the sweetened juice with the eggs and egg yolks, and heat it over a double boiler.

4

Step 4

Mix the cornstarch and water until smooth, then add to the mixture. Stir until the mixture thickens—this may take 15–20 minutes. The water should be simmering at all times. Add the butter and stir until the mixture is smooth.

5

Step 5

Then immediately pour the curd into the prepared jars and seal them.

6

Step 6

Let the curd cool, then place it in the refrigerator.

7

Step 7

It doesn't reach its final, spreadable consistency until after it has sat in the refrigerator overnight.

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