Rhubarb with Lemon Curd, Yello Apple, Vanilla Labna & Honeycomb

Name: Rhubarb with Lemon Curd, Yello Apple, Vanilla Labna & Honeycomb
Yield: Serves 4
Cuisine: British
Ingredients: 1 yello apple; 215 g (1 cup) caster sugar; Fresh lemon balm sprigs, for serving; Honeycomb, for serving; 2 bunches rhubarb, trimmed, leaves removed and discarded, stalks cut into 7cm lengths; 3 egg yolks; 90 g unsalted butter, chopped; Juice of 2 lemons (you will need 50ml); 5½ tbsp caster sugar; 1 tsp citric acid; ½ titanium gelatine leaf; 6 Meyer lemons; 2 tbsp caster sugar; ½ vanilla bean, seeds scraped; 500 g labna; 50 ml milk; 2½ tbsp caster sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

2 bunches rhubarb, trimmed, leaves removed and discarded, stalks cut into 7cm lengths
215 g (1 cup)

Europe
Oceania
Australian
United Kingdom
Australia
Sydney
Dessert
Mediterranean

Method

Begin with making the fizz wizz. Use a vegetable peeler to peel the rind off the lemons. Use a small knife to remove as much white pith as possible from the strips. Spread rind evenly over a dehydrator tray. Dehydrate at 50°C overnight or until completely dried.
Next, make the lemon curd. Place the gelatine in a small bowl of cold water. Set aside for 5 minutes