We had loads of rhubarb to harvest this weekend, more than we needed really so I thought I would make something to use it all up and rhubarb curd was the solution. This is a great base recipe that you can add more flavours too, such as vanilla, ginger, cardamom, lemon, orange (although not all at once!)
Rhubarb curd is a lovely blush pink colour if using forced rhubarb. Outdoor rhubarb tastes just as yummy but has a muted colour and looks not unlike a darker lemon curd once it is cooled and in the jars.
This recipe yields 4 jars, about 1200g at a guess as the jars were a higgledy piggledy bunch!
750g rhubarb, washed and roughly chopped
5 large eggs, beaten
225g caster sugar
260g unsalted butter, cut into small cubes.
Start by washing your jars and lids in hot soapy water and sterilizing them in the oven while you make the curd.
Whizz the rhubarb in a food processor until broken down to a pulp. Put into a sieve over a large bowl and using the back of a spoon press the juice out as much as you can. Add any optional flavourings at this stage.
Put the bowl over a pan of lightly simmering water. Add the eggs and sugar and lightly whisk until the eggs are incorporated. Then add the butter and using a wooden spoon keep stirring all the time. Once the butter has melted, the mix will start to gradually thicken. Don’t rush this stage as the mix can curdle if heated too much. Just keep stirring until it has thickened so that it will cost the back of the spoon.
Sieve the mix through a fine mesh sieve and pour into the jars. It thickens as it cools so once the jars are cooler place in the fridge. The curd keeps for a couple of weeks in the fridge.
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