Since I have started Food Vegetarisch, I noted that some of my eating habits have changed. One reason for this is surely also all the input I have got during the last years by following a lot of other very inspiring blogs. In the beginning, I prepared, for instance, many recipes with sugar. Meanwhile I try to avoid using sugar. Often I replace it by honey or I use dried fruit to sweeten.
Other habits remained. For example, I still just love rhubarb. Especially in the beginning of my column of recipes from the 50ies I shared some rhubarb recipes which I do not prepare that way anymore. For this reason you will find today a 50ies Reloaded edition which is, once again, about the rhubarb compote and the rhubarb curd dessert from one of the first blog posts on Food Vegetarisch. The changes I applied to the recipe are: Instead of sugar I use now raisins to sweeten the compote and honey to sweeten the curd dessert. What remains is the combination with the brown bread.
And apart from a bit of waiting time, because you need to soak the raisins first, the rhubarb curd dessert is prepared indeed very quickly. By the way, I can also highly recommend to enjoy just the rhubarb compote on its own. Therefore, I usually prepare a bit more rhubarb compote and use only a part of it for the rhubarb curd dessert. I hope you will also enjoy the dessert and I wish you a great start into the week. The English recipe you will find here.