Stewed Rhubarb with Lemon Curd Cream Cheese

• 12 stalks rhubarb, cut into chunks (2 cm)
• zest and juice of 1 lemon
• 1tablespoon unrefined caster sugar
• pinch freshly grated nutmeg
• 100g extra light cream cheese
• 2 tablespoons lemon curd
• 25g flaked almonds

Put the rhubarb, lemon zest and juice, sugar and nutmeg in a sate pan and cook over a low heat for 6 – 8 minutes, stirring occasionally, until soft. Leave to cool slightly.

Meanwhile, stir the lemon curd through the cream cheese to combine well.

Toast the flaked almonds in a small dry frying pan over a medium heat for 1 – 2 minutes, tossing until golden. Remove from the heat.

Spoon the stewed rhubarb into each serving bowl, top with a spoonful of the curd cream and scatter the toasted almonds over.