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 ● … Continue reading Rhubarb Curd