Recipe for vanilla curd with rhubarb and pomegranate

Chef Pieter Bosters of restaurant Mijn Keuken(*) shares a delicious recipe for curds, slightly different than you are used to.

Ingredients curd
for 4 people

• 1 L full-fat yogurt
• 1 dl stored, unsweetened cream
• marrow of 1 Vanilla Beans Bourbon Madagascar (vanilla pod)
• 1 tbsp Cape Lemon &Pomegranate Splash (lemon-pomegranate vinaigrette)
• powdered sugar to taste
• 200 g peeled rhubarb, diced
• grenadine
• 2 pomegranates

Crumble ingredients

• 100 g flour
• 100 g butter
• 100 g icing sugar (extra for dusting)
• 100 g almond powder

Preparation curds
Let the yogurt drain in a cheesecloth 1 day in advance. Prepare the hung yogurt with stored cream, vanilla, Cape Lemon &Pomegranate Splash and powdered sugar to taste. Boil the rhubarb cubes for 10 minutes in water with a dash of grenadine. Cut the pomegranates in half and remove the seeds.

Crumble preparation
Mix all ingredients by hand to a smooth dough and let it rest for 2 hours in the refrigerator, covered with plastic. Then crumble the dough into coarse pieces and bake on a baking mat in a preheated oven at 160°C for 8 minutes. When the crumble has cooled you can sprinkle it with powdered sugar.

Format
Mix the rhubarb cubes and pomegranate seeds through the curd. Divide this among 4 beautiful dishes and sprinkle them with the crumble.

Serving tip
Serve with a scoop of vanilla ice cream.

Recipe and image via Oil &Vinegar