Moonacres Kitchen rhubarb curd

This rhubarb curd recipe was developed in collaboration with Chef Stephen Santucci from Moonacres Kitchen in Robertson, where they use a Thermomix® to create incredible seasonal dishes.

Stephen’s talent for balancing flavours shines in this silky, tangy curd—perfect for spreading, swirling, or just eating by the spoonful.

If you’re looking for a recipe to impress, this one’s for you. Elegant yet simple, it’s a guaranteed winner for brunch, dessert, or a homemade gift.

A huge thank you to Stephen for sharing his expertise!

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Grape jelly

Servings: 8 jars

Author: Rebecca McAlister (with chef Stephen Santucci)

Prep time: 5 MinCooking time: 30 MinTotal time: 35 Min

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Ingredients

• 600g rhubarb, cut into 2cm pieces
• 500g raw sugar
• 1 lemon (peel only, removed in 1cm strips)
• 400g lemon juice
• 200g butter (in pieces)
• 12 eggs

Preparation

1. Combine 600g rhubarb in the Thermomix® bowl with about 50g of raw sugar and cook 15 minutes/100°C/speed 1. Then, puree for 20 seconds/speed 8. Clean and dry mixing bowl.
2. Place lemon peel and remaining sugar into mixing bowl and mill 10 seconds/speed 10.
3. Add 500g rhubarb compote, 400g lemon juice, 200g unsalted butter and 12 eggs and cook 15 minutes/90°C/speed 4.
4. Pour into sterilised jars and either refrigerate or freeze until ready to use.

oven settings

Unless otherwise stated temperatures are for a fan-forced oven.

All rights reserved for Rebecca McAlister - Thermomix® Consultant

rhubarb, curd, lemons

preserving, baking

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