Easy rhubarb curd
- 400g Grower's Selection Rhubarb
- 50ml water
- 2 large eggs
- 150g caster sugar
- 2tsp cornflour
- 25g unsalted butter
Chop the rhubarb and add to a large pan with the water. Bring to a simmer, then cover and cook for 10 minutes, or until the fruit is softened and broken down.
Allow to cool a little then strain into a heatproof jug through a fine sieve. Press all of the juice out with the back of a wooden spoon. Discard the fibres. Rinse any residue out of the pan.
In a bowl, whisk together the eggs, sugar and cornflour. Slowly add the rhubarb juice a little at a time, stirring continuously.
Transfer the mixture back to the pan and add the butter, cut into pieces. Cook over a low heat for 12-18 minutes, stirring regularly, until it is thick enough to coat the back of a spoon.
Allow the rhubarb curd to cool then spoon into a sterilised jar. This will keep in the fridge for up to a week.