RHUBARB CURD
A JAR OF CREAMY DELIGHT
Ingredients
- 600 g Fresh or Frozen Uncooked Rhubarb
- 4 Free Range Organic Eggs
- 200 g Butter
- 5 tsp Cornflour
- 175 g Caster Sugar
- 3 drops Natural Pink Food Dye
Instructions
- Pre-heat oven at 150C Fan. Chop the rhubarb in small chunks and place in a oven-proof dish and bake for 25-30 mins.
- Set a sieve over a bowl, and tip in rhubarb, pusking with a wooden spoon to get all the juice out.
- Add eggs, butter, cornflour, sugar and 350mls of the Rhubarb juice to a pan and set over low heat. Whisk until the butter has melted then using a wooden spoon stir constantly until the curd has thickened to a consistancy a little thicker than custard. This can take a while but you will get there in the end.
- Add the pink food dye stir through. Sieve the curd if there are any eggy bits that have curdled.
- Pour into your sterilised jar and seal with your poppable lid.
