Rhubarb curd

Name: Rhubarb curd
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 20
Cuisine: Global
Ingredients: 600 grams forced rhubarb, washed, trimmed and roughly chopped; 4 larges eggs; 200 grams butter, diced; 4 teaspoons cornflour; 175 grams caster sugar; 1 Tbsp grenadine (optional)

Rhubarb curd requires roughly 35 minutes from start to finish. One serving contains 132 calories, 2g of protein, and 9g of fat. This recipe serves 20. Plenty of people really liked this hor d'oeuvre. Mother's Day will be even more special with this recipe. A mixture of forced rhubarb, eggs, caster sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Users who liked this recipe also liked Rhubarb Curd, Rhubarb & lemon curd cake, and Confession #66: I JUST tried rhubarb… Strawberry Rhubarb Crumbles.

Instructions

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.

Ingredients you will need

Rhubarb

Juice

Equipment you will use

Food Processor

Wooden Spoon

Blender

Sieve

Bowl

Add the eggs, butter, cornflour, sugar and 250ml rhubarb juice (save the rest) to a pan and set over a very low heat.

Ingredients you will need

Corn Starch

Rhubarb

Butter

Juice

Sugar

Egg

Equipment you will use

Frying Pan

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. Dont 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.

Ingredients you will need

Custard

Butter

Egg

Equipment you will use

Wooden Spoon

Whisk

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.

Ingredients you will need

Grenadine