This recipe is inspired by www.bbcgoodfood.com/recipes/rhubarb-curd which requires juicing raw rhubarb. This sounded like too much hassle so I tried cooking the rhubarb first and using the pulp and it worked fine.
- 2 large sticks of rhubarb, washed, trimmed and roughly chopped
- 4 large eggs
- 200g butter, diced
- 3-4 tsp cornflour
- 175g caster sugar
Cook your rhubarb in a very small amount of water in a pan, or bake it in the oven. Blitz into pulp.
Add the eggs, butter, cornflour, sugar and 250ml of rhubarb pulp 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.
Once cold, taste – add a splash of lemon or lime juice if it needs sharpening, then spoon into sterilised 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.