4 ways lemon curd

Transform that jar of zingy lemon curd in your cupboard into these impressive but simple desserts

- ESTHER CLARK

Lemon & rhubarb rice pudding

SERVES 6 PREP 5 mins COOK 1 hr EASY V

Put 100g pudding rice in a pan with 1 litre milk and 50g caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn’t catch on the bottom. Meanwhile, cut 250g rhubarb into 3cm pieces and put in a pan with 30g caster sugar, 1 chopped ball of stem ginger in syrup and 3 tbsp of the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape. Stir 100ml double cream and 3-4 tbsp lemon curd through the rice pudding, then top with some of the poached rhubarb.

GOOD TO KNOW calcium • gluten free

PER SERVING 358 kcals • fat 16g • saturates 10g • carbs 47g • sugars 33g • fibre 1g • protein 7g • salt 0.2g

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