Rhubarb curd
The sharpness of this pink fruit works wonderfully in a buttery curd – serve on warm scones, crumpets or in pastry tart cases
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Prep:15 mins
Cook:20 mins
Plus cooling and chilling - Easy
Nutrition per serving
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kcal 70
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fat 6g
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saturates 4g
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carbs 2g
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sugars 2g
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fibre 0g
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protein 1g
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salt 0.1g
Ingredients
- 600g forced rhubarb, washed, trimmed and roughly chopped
- 4 large eggs
- 200g butter, diced
- 4 tsp cornflour
- 175g caster sugar
- splash of grenadine (optional)
Method
Put the rhubarb in a blender or food processor and whizz until as fine as it will go. Set a sieve over a bowl, and tip in the rhubarb, pushing pulp with a wooden spoon to get through as much juice as you can.
Add the eggs, butter, cornflour, sugar and 250ml rhubarb juice (save the rest) to a pan and set over a very low heat. Whisk until all the butter has melted, then, using a wooden spoon, stir constantly until the curd has thickened to a consistency a little thicker than custard. Don’t be tempted to increase the heat to speed up the process, as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in 100ml more of the reserved juice and a small splash of grenadine if you would like your curd a bit pinker, before chilling. Once cold, taste – add a splash more rhubarb juice if it needs sharpening, then spoon into jars. The curd will keep, stored in the fridge, for up to a week. Eat on scones, crumpets or hot buttered toast, or dollop into sweet pastry cases to make mini curd tarts.