RHUBARB LEMON CREAM

A tart and creamy lemon-inspired cream with the unmistakable aroma of rhubarb. Natural color ranges from yellow to pale pink depending on the rhubarb used. Optional red food coloring can enhance the pink hue.

---

🍓 Ingredients

• 200 g rhubarb (chopped)
• 80 g sugar
• Zest of 1/4 lemon
• 1 tbsp lemon juice
• 1 whole egg
• 1 egg yolk
• 50 g cold butter (cubed)
• Pinch of red powdered food coloring (optional)

---

Instructions

1. Cook Rhubarb:
   Combine rhubarb, sugar, lemon zest, lemon juice, and 50 ml water in a small pot. Simmer on low heat until rhubarb softens, about 10–15 minutes. Let cool.
2. Puree:
   Blend the mixture until smooth. If needed, strain through a fine sieve for extra smoothness.
3. Mix Eggs:
   Add whole egg and yolk to the puree and blend until combined.
4. Cook Cream on Bain-Marie:
   Transfer the mixture to a heatproof bowl set over simmering water (make sure the bowl’s bottom does not touch the water). Stir gently with a whisk until the cream thickens (about 10 minutes).
5. Cool and Add Color:
   Remove bowl and cool for 3–4 minutes. Add red food coloring if desired.
6. Incorporate Butter:
   With a blender running, add cold butter cubes gradually. After all butter is added, blend for another 30 seconds to aerate.
7. Chill:
   Transfer cream to a jar and refrigerate until completely cooled and thickened.

---

Serving Ideas

• Use as a tart filling for tarts, cakes, or pastries
• Spread on toast or scones
• Serve with fresh fruit or yogurt

---

Tips

• Adjust coloring to your preference with food coloring or use naturally pink rhubarb
• Use fresh or frozen rhubarb

---

Final Thoughts

This rhubarb lemon cream offers a refreshing twist on classic lemon curd with a silky texture and delicate fruit aroma.