Every year when rhubarb is in season I buy loads and loads of these tart and fragrant shoots and cook them and bake with them in so many different ways. You can see it for yourselves in Rhubarb recipes on my blog! Along with my son and lovely mother-in-law, I am also a huge lemon curd fan. England does curds so well, you just can’t resist them even if you are on a diet you still want to eat them by the spoonful, which is exactly what I did when I made this rhubarb curd and that act of indulgence didn’t even make me feel guilty. It made me feel happy because this rhubarb curd is the bees knees (the first time I used the “bees knees” phrase, just felt like the right moment).
You’d be surprised how easy and quick curd making is! I was as I was used to seeing various curds priced quite highly in shops, so I assumed making them was a lengthy and complicated process when in reality it’s about 30 minutes of hands-on time.
Enjoy this delicious rhubarb curd dolloped on scones, pancakes, crumpets or spread on toast!
- 400 g/4 long stalks rhubarb
- 3 eggs, large
- 170 g/ ¾ cup unsalted butter, cubed
- 3 tsp cornflour/corn starch
- 150 g/ ¾ cup caster sugar/ granulated sugar
- a drop of pink colouring (optional)
- Wash and cut rhubarb stalks in 2" sections, put them in the bowl of a food processor and process until then turn into a pulp. Push it through a fine sieve with a spoon to extract all the juice, then discard the pulp. You should get about 300 ml/ 1¼ cup of rhubarb juice.
- In a food processor or blender mix eggs, sugar and cornflour/corn starch until you have a homogenous mixture with no lumps remaining. Alternatively you can do this step by hand using a bowl and a whisk.
- In a saucepan combine 1 cup of rhubarb juice, egg, sugar and corn starch mixture and cubed butter, set the pan over low heat and star cooking it while stirring with a whisk the entire time until butter melts and the curd thickens. Do not turn the heat up to speed up the process or the eggs will turn into scrambled eggs and the curd go lumpy!
- Take off the heat when the curd is the consistency of thick sour cream. You may push it through a fine sieve again to ensure there are no lumps and the curd is silky smooth. Add the remaining rhubarb juice to increase the tart flavour of the rhubarb and a drop of pink food colouring if desired as the curd loses its colour when cooks!
- Chill in the fridge for at least 3 hours or overnight. The rhubarb curd will thicken when chilled.
This recipe was adapted from BBC Good Food.