Curd Cheese with Ginger Rhubarb

For the curd cheese with ginger rhubarb, cook the rhubarb pieces in some white wine with half a vanilla pod until soft. Remove the vanilla pod and puree the rhubarb.

Cook to a thick puree, sweeten with 3 tablespoons sugar and fold in 1 tablespoon chopped ginger. Transfer to a bowl and let cool.

Combine curd and crème fraîche, add sugar and juice of half a lemon, mix well.

Pour the ginger-rhubarb puree over the top and serve the curd with ginger-rhubarb.

Preparation Tip:

The curd with ginger rhubarb can be sprinkled with coconut flakes, nuts, etc. and spiced up.

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