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Rhubarb curd

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

  • Prep: 15 mins
    Cook: 20 mins
    Plus cooling and chilling
  • Makes 2 jars
  • Easy
  • Makes 2 jars
  • Easy
  • Calories 70
  • Carbohydrates 2
  • Saturated Fat 4
  • Sugar 2
  • Protein 1
  • Fat 6
  • Fibre 0
  • Salt 0.1

Nutrition per serving

  • Calories 70
  • Carbohydrates 2
  • Saturated Fat 4
  • Sugar 2
  • Protein 1
  • Fat 6
  • Fibre 0
  • Salt 0.1

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

  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.

  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.

  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.

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