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.