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Lemon curd with rhubarb sorbet

Recipe by:Executive Chefs Moriah Robison and Rayne Frey
Tabu Grill, Laguna Beach


  • Lemon curd
    1 cup sugar
    2/3 cup lemon juice
    3 eggs
    1/4 cup unsalted butter, softened
  • Rhubarb sorbet
    4 to 5 stalks rhubarb, chopped
    2 1/2 cups water
    2 cups sugar
    2 tsp. lemon zest
    1 tsp. grated ginger
  • Garnishes (optional)
    6 tbsp. high-quality white chocolate, shaved
    Mint sprigs


For curd: Whip sugar, lemon juice and eggs over a double boiler until thick and frothy. Whip butter in a mixing bowl. Slowly whisk lemon mixture into butter until incorporated. Chill for 3 to 4 hours.

For sorbet: Place all ingredients in a saucepot and
bring to boil. Reduce heat and simmer until rhubarb is soft, about 4 minutes. Blend and strain. Let chill for several hours, then process in an ice-cream maker according to manufacturer's instructions.

To serve: Place a scoop of lemon curd on a plate, top with a scoop of sorbet and finish with chocolate shavings and a sprig of mint.

Serves 6

Califonia Bountiful