Rhubarb Curd

Another option for using up your rhubarb.

A simple, silky way to use up a glut of rhubarb. This recipe uses defrosted frozen rhubarb, cooked until tender and blended until smooth rather than sieved.

It’s delicious spread cold on toast, stirred into yoghurt, or spooned over desserts.

Ingredients

● 500g rhubarb, fresh or defrosted

● 150g caster sugar

● 100g unsalted butter

● 3 large eggs

● 1 tbsp lemon juice

Method

1. If using frozen rhubarb, defrost it first and drain off any excess liquid. If using fresh rhubarb, wash it, trim the ends and cut it into small pieces.

2. Put the rhubarb in a saucepan over a low to medium heat. Cook gently for approximately 10–15 minutes, stirring occasionally, until it has softened completely. If it starts to catch, add a splash of water.

3. Blend the cooked rhubarb until smooth. You can sieve it at this stage if you prefer an extra-smooth curd, but this recipe keeps the blended fruit.

4. Add the blended rhubarb to a heatproof bowl with the sugar, butter, eggs and lemon juice.

5. Place the bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Cook the mixture in the water bath, stirring constantly, for approximately 10–15 minutes, until the butter has melted and the curd has thickened enough to coat the back of a spoon. It should have a smooth, custard-like consistency and leave a clear line when you run a finger through it on the back of the spoon. Don’t let the water boil vigorously, and don’t allow the curd itself to boil, as the eggs may scramble.

6. Pour the hot curd into a clean, sterilised jar. Leave it to cool at room temperature until no longer steaming, then seal and refrigerate promptly. It will thicken further as it cools, becoming silky and spreadable.

7. Store in the fridge and use within a week. Keep it refrigerated at all times, use a clean spoon, and discard it if it develops mould, an off smell, or an unusual appearance. For longer storage, freeze in a suitable airtight container and thaw in the fridge before using.

Perfect on toast, pancakes or spooned over ice cream.