Rhubarb Curd

My Mother’s rhubarb is thriving and I seem to be reaping the benefits…over the past few weeks I’ve made jam, cake and now curd. I’ve always loved rhubarb and I’m always looking for new ways to cook with it.

My Facebook friend Frances made rhubarb curd a couple of weeks ago. It looked so good I made a mental note to try it asap.

So when I was kindly given another bag of rhubarb, I knew exactly what I was going to make!

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I love the pretty pink colour of the curd. But I must confess…I cheated and used a tiny amount of pink food colouring! You don’t have to but just be aware that the curd will probably be yellowish without it…unless you are reading this post in January and have the really vibrant pink forced rhubarb.

Rhubarb Curd

Makes one large or two small jars

450g trimmed rhubarb, cut into 2cm pieces
200g sugar
75g butter
4 tsp cornflour
3 large eggs, beaten
Pink food colouring, if using

Place the rhubarb and 50g sugar in a pan over a medium heat, cover and cook for 6-8 minutes, stirring now and then until the rhubarb is soft and becomes pulpy.

Pour into a sieve set over a bowl and using a spoon, push the rhubarb through. You should end up with around 200ml juice.

Melt the butter in a medium saucepan. Mix the cornflour with a little of the rhubarb juice. Take the pan off the heat and stir in the cornflour, eggs, remaining (150G) sugar and the juice.
Place the pan back on a low heat and stir continously for 5 minutes or until the mixture thickens. Don’t be tempted to stop stirring. When it has thickened enough to coat the back of a wooden spoon without dripping off, take off the heat immediately. Stir in a little pink food colouring paste if you like (go easy – you shouldn’t need much.)

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Spread on toast, scones, pancakes, anything that takes your fancy! Or you could use it to sandwich a Victoria sponge together instead of jam….

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