Rhubarb curd

Rhubarb curd

  • Rating: 3 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling and chilling
  • Easy
  • Makes 2 jars

The sharpness of this pink fruit works wonderfully in a buttery curd - serve on warm scones, crumpets or in pastry tart cases

Nutrition: per tbsp
HighlightNutrientUnit
kcal70
fat6g
saturates4g
carbs2g
sugars2g
fibre0g
protein1g
low insalt0.1g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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    Rating: 3 out of 5.9 ratings
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