I first started growing rhubarb about 8 years ago with a little three stemmed plant bought from Wigan Market.
The chap who runs the grocer’s stall also has a plant nursery and brings a selection to market with him. He told me that rhubarb was a no-brainer – easy to grow, lasts for years and tastes great. All.i had to do was plant it, water it once and leave it alone until the following year. So for a whole year I watched it grow, apparently die and then return grom the dead.
It was hard to resist eating those lovely pink and green stems the first year, but I did and that little plant has been repaying me ever since!
I’m always looking for new ways to use rhubarb – pies, jams, chutneys and now….rhubarb curd.
It’s delicious, it’s versatile and it’s PINK!! Well alright it’s peach….coral – it’s coral. I imagine you’ll be as excited to make rhubarb curd as I was so here’s the recipe.
You Will Need
270g unsalted butter- cubed
250g caster sugar
5 lightly heaped teaspoons of cornflour
- Chop the rhubarb into chunks
- Blend but don’t worry about getting it super smooth
- Taking a big spoonful at a time, pop it in the middle of a muslin cloth or a very clean cotton hankie and squeeze out all of the juice – you should have between 600 and 700ml
- Place 500ml in a pan on a very low heat and set the rest aside
- Add the chunks of butter to the pan
- In a bowl which together the eggs and cornflour
- Once the butter has melted, stir in the sugar. Keep stirring the mixture paying attention to the ‘corners’ as they’re most likely to catch
- Once the sugar is pretty much dissolved, add the egg and cornflour mix and whisk
- Keep whisking and stirring over a low heat
- Eventually the curd will thicken
- You need to keep cooking until the curd is a bit thicker than custard
- Remove from the heat and let sit for a minute
- Now add 100ml of the remaining rhubarb juice and stir in well
- If you’d like that lovely coral pink colour, add a little grenadine. I got this shade from about 4 teaspoons
- If the curd is now too loose, return to a low/medium heat for a few minutes
- Allow to cool in the pan and then spoon into sterilised jars
- Chill in the fridge
Home made curd of any flavour is generally best kept in the fridge which is unfortunate because it would look so pretty in a foodie gift hamper. So you’ll just have to eat it yourself, on toast, cakes, scones – whatever you like really.
Love Rachel ❤