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Rhubarb Curd, Honey and Lime Strawberry Crepes

Fresh tangy rhubarb curd is folded inside lemony crepes and topped with honey and lime soaked strawberries.  Springtime brunch or dessert perfection.

Course Breakfast
Servings 4

Ingredients

Curd

  • 700 g (24 oz or 4 2/3 cups ) trimmed rhubarb , cut into 3cm (1inch) pieces
  • 160 g (6 oz, or 3/4 cup) golden caster sugar , plus 1 tbsp extra to taste
  • Grated zest and juice of ½ orange
  • 4 tbsp cornstarch
  • 4 large free-range egg yolks
  • 50 g (1.7 oz or 1/2 stick) unsalted butter , melted

Macerated Strawberries

  • 2 cups strawberries , hulled and sliced
  • 2 limes , zested and juiced
  • 3-4 tbsp runny honey
  • 1/4 tsp freshly cracked black pepper

Crepes

  • 8 lemon zest crepes from Pantry Recipe

Instructions

Curd

  1. Turn the oven to 375F or 190°C/fan170°C/gas 5.

  2. For the filling, mix the rhubarb with 1/3 cup (or 70g) of the sugar, and the orange zest and juice. Scatter in a roasting tray and roast for 20 minutes.

  3. Purée the rhubarb and its juices in a food processor, then pass through a sieve, pushing the rhubarb through with a wooden spoon into a pan to extract as much as possible.

  4. In a small bowl, mix the remaining sugar with the cornstarch and enough of the rhubarb purée to make a paste. Return to the pan containing the rest of the rhubarb.

  5. Bring to the boil, bubble for a minute, then remove from the heat. Taste and, if it’s too tart, add 1 tbsp more sugar.

  6. Mix the egg yolks with the butter, then stir into the rhubarb mixture to make a curd. Stir well. Place back on medium heat and cook till bubbling and the temperature is 140F.

  7. Scrape into a bowl, cover, cool and chill.

Macerated Strawberries

  1. Place all the ingredients in a bowl and stir gently. Set aside to macerate while you prepare the crepes. If you have made you crepes in advance, place frozen ones onto a parchment lined baking sheet and place into a 275F oven to warm up.

Assemble

  1. Place two crepes on each plate.
  2. Spoon 2-3 tbsp of the rhubarb curd down the middle of each crepe.
  3. Gently roll the crepe over the filling. Repeat with all the crepes.
  4. Divide the strawberries between the four plates, spooning over the crepes.
  5. You can sprinkle everything with a dusting of icing sugar for extra oomph!