Rhubarb-curd

Easy rhubarb curd

A fruity spread ideal for breakfast — why not make an extra jar to give as a gift?

By , 13 April 2018

(51 votes)

Easy rhubarb curd

  • Cook: 35 Mins
    plus cooling

  • Serves: 18

Nutritional Info
Each 15g serving contains

  • Energy

    100KJ

    24KCAL

    1%

  • Fat

    0.8g

    med

    1%

  • Saturates

    0.4g

    med

    2%

  • Sugars

    3.5g

    high

    4%

  • Salt

    0.01g

    low

    <1%
of your reference intake.
Typical energy values per 100g: 669kJ/160kcal.
Ingredients
  • 400g Grower's Selection Rhubarb
  • 50ml water
  • 2 large eggs
  • 150g caster sugar
  • 2tsp cornflour
  • 25g unsalted butter
Method

  • 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.