April’s kitchen – Try some rhubarb curd
Posted: 4th April 2016
Rhubarb is the first fresh fruit of the spring in our veg plot and we love it! The forcing pot went onto one of the clumps at the end of February and the long stems are almost at the top – time to start cooking.
Try making a batch of rhubarb curd this spring – it’s light and refreshing. It’s perfect on hot buttered crumpets or fresh scones. Try it instead of jam in a Victoria sandwich cake or in a mini pastry case
Makes a couple of small jars
425g forced rhubarb
3 large eggs, beaten
150g butter, diced
3 teaspons cornflour
130g caster sugar
Seeds of a vanilla pod (optional)
Red food colouring (optional)
- Trim and roughly chop the rhubarb then whizz to a pulp in a blender. Pour into a sieve over a bowl to catch the juices and push through with a spoon. For the very last drops of juice you can actually squeeze the pulp by hand. You need about 225ml of juice
- In a large pan put the eggs, butter, sugar, cornflour, vanilla (if using) and 180ml of juice. Turn on a very low heat and use a balloon whisk to mix together until the butter has completely melted and all the ingredients have blended together.
- Swap to a wooden spoon, ideally one with a flat stirring edge and continue to stir over the low heat for about 20-25 minutes until the curd has thickened. Don’t be tempted to leave it or turn the heat up as the eggs will start to get lumpy. Keep stirring all the time as towards the end it will catch on the bottom of the pan if you don’t!
- You’re aiming for it to be a bit thicker than custard – it will coat the back of your spoon
- Sieve the curd into a clean bowl, just in case there are any lumpy bits then pour in up to 50ml of the remaining rhubarb juice to make it the perfect consistency for you.
- If you want the curd to have a bit more colour then add in a couple of drops of good food colouring.
- Leave to cool in the fridge then pot into sterilised jars.
- Keep in the fridge and use within a couple of weeks.