Rhubarb Curd is a traditional British recipe for a classic preserve made from eggs and butter flavoured with rhubarb. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb Curd.
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The acidity of rhubarb lends well to its use for making curd. Early forced rhubarb will give a vibrant pink curd, though as the rhubarb becomes older this colour will fade. However, if you want to retain the colour add a handful of raspberries to the mix. Note that rhubarb is formally a vegetable not a fruit and it’s much more liquid than you think it might be. Don’t add too much water when cooking them.
Ingredients:
800 g (1 lb 13oz) rhubarb
100 ml (2/5 cup) water
4 eggs
300 g (1 ½ cups) caster sugar
4 teaspoons cornflour
50 g (2 oz) butter
A few drops of pink food colouring (optional)
Method:
Wash the rhubarb stalks thoroughly then cut into 2 cm (1 in) lengths. Put the rhubarb pieces into your heavy-based saucepan with 100ml (2/5 cup) of water. Heat until the mixture is simmering and cook for around 5 minutes until the rhubarb is soft and mushy.
Now you can either strain the rhubarb mixture through a sieve to remove the fibres and use the strained juice to make your curd or you can blend the mixture in a blender or with a stick blender and use the thicker puree to make your curd. Allow the rhubarb mixture to cool slightly before starting the next step.
Beat the eggs in a bowl and then add the caster sugar and cornflour, which should stop the mixture from curdling. Now, gradually pour the rhubarb mixture into the bowl and whisking gently, but continuously, combine it with the egg mixture. Add a few drops of pink food colouring if you wish – if you don’t do this, your curd will not look so pretty but will taste just as good!
Pour the mixture back into your heavy saucepan, add the butter and heat very gently for around 10-15 minutes until it has thickened to a custard-like consistency. You will need to stir it often and keep an eye on it.
Remove the mixture from the saucepan and pour into sterilised jam jars (you can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140°C/120°C fan/285°F/gas mark 1) – it will fill two medium-sized jars. It must be kept in the fridge once cooled and will last for around a week.
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