Rhubarb Curd
This rhubarb curd recipe is a delightful blend of tangy and sweet flavors, perfect for spreading on scones, crumpets, or toast. Made with fresh forced rhubarb, eggs, butter, and a hint of grenadine for a lovely pink hue, this curd is creamy and luscious, making it a versatile treat that can be enjoyed in various ways.
— Constant Cookbook
Ingredients
- 600g forced rhubarb , washed, trimmed and roughly chopped
- 4 large eggs
- 200g butter , diced
- 4 tsp cornflour
- 175g caster sugar
- splash of grenadine (optional)
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.
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Makes 2 jars
Nutrition
- Calories: 70 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Protein Content: 1 grams protein
- Sodium Content: 0.1 milligram of sodium
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