Rhubarb Curd Dessert Pots
Introduction
- Prep time
- 5 mins
- Cooking time
- Chill: 1 hour
- Serves
- Serves 4
- Summary
- Ingredients:
- 100g digestive biscuits
- 25g melted baking butter
- 325ml double cream
- 200g Tart Rhubarb All Butter Curd
- 1tbsp icing sugar
- To serve
- Seasonal chopped fruit
- Whipped Cream
Cooking Method
Use a food processor to turn the digestive biscuits into crumbs – or bash them in a sandwich bag with a rolling pin.
Make the biscuit layer by mixing the digestive biscuit crumbs and melted butter together in a bowl.
Add the biscuit mixture to the bottom of your 250ml serving glasses, use the back of a teaspoon to press the crumbs down to compact them. Put them in the fridge to chill whilst you make the filling.
For the rhubarb filling use an electric whisker to whip up the double cream with the icing sugar.
Spoon or pipe a layer of the cream filling into the glass, then drizzle some Tart Rhubarb All Butter Curd over the top, add another layer of cream filling, then drizzle more curd over that.
Add another cream filling layer and smooth the top. Top with desired fruits and whipped cream.
Serve immediately, store any leftovers in the fridge and eat within 2 days
