A fantastic alternative to lemon curd, in this recipe, rosy rhubarb is cooked into a sweet, buttery curd. Spread it on toast or use it to fill cakes.
- 600g rhubarb
- 200g butter, chopped into cubes
- 175g caster sugar
- 4 eggs
- 4 tsp. corn flour
Rinse and trim the rhubarb and put into a blender. Whiz until it is as smooth as possible. Push through a sieve to get as much juice as you can.
Put the eggs, butter, corn flour, sugar and 250ml of the rhubarb juice into a saucepan. Cook over the lowest heat on your smallest hob ring. Whisk with a balloon whisk until the butter has melted.
Use a wooden spoon to stir the curd until it thickens - it should be a thickish custard-like consistency. Don't turn the heat up!
Sieve the curd. Stir in another 100ml of juice. Chill until set and thickened.