Creamy Rhubarb Curd is fantastic spread on bread or as an ingredient in cakes and puddings.
- 800 g rhubarb
- 100 ml water
- 4 eggs
- 300 g caster sugar
- 4 tsp cornflour
- 50 g butter
- A few drops of pink food colouring (optional)
- Wash the rhubarb stalks thoroughly. Cut into pieces of around 2 cm.
- Put the rhubarb pieces into your heavy saucepan with 100 ml of water. Heat until the mixture is simmering and cook for around 5 minutes until the rhubarb is soft and mushy.
- Now you can either strain the rhubarb mixture through a sieve to remove the fibres and use the strained juice to make your curd. Alternatively, you can blend the mixture in a blender or with a stick blender and use the thicker puree to make your curd. Allow the rhubarb mixture to cool slightly.
- Beat the eggs in a bowl and then add the caster sugar and cornflour which should stop the mixture curdling and turning into scrambled eggs!
- Now, gradually pour the rhubarb mixture into the bowl and combine it with the egg mixture. Add a few drops of pink food colouring if you wish – if you don’t do this, your curd will not look so pretty but will taste just as good!
- Put the mixture back into your heavy saucepan, add the butter and heat very gently for around 10-15 minutes until it has thickened to a custard-like consistency. You will need to stir it often and keep an eye on it.
- Remove the mixture from the saucepan and pour into sterilised jam jars – it will fill two medium-sized jars. It must be kept in the fridge once cooled and will last for around a week.
You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.
Uses for Rhubarb Curd: eat on crusty bread at coffee or tea time; stir into Greek yoghurt; use as a filling for a Victoria Sandwich cake – see my Rhubarb and Vanilla Victoria Sandwich Cake recipe; make ice-cream – see my recipe for Rhubarb Curd and Rose ice-cream
Keywords: rhubarb curd