RHUBARB CURD
The sharpness of this pink fruit works wonderfully in a buttery curd - serve on warm scones, crumpets or in pastry tart cases
Provided by Sarah Cook
Categories Breakfast, Condiment
Time 35m
Yield Makes 2 jars
Number Of Ingredients 6
Steps:
- Put the rhubarb in a blender or food processor and whizz until as fine as it will go. Set a sieve over a bowl, and tip in the rhubarb, pushing pulp with a wooden spoon to get through as much juice as you can.
- Add the eggs, butter, cornflour, sugar and 250ml rhubarb juice (save the rest) to a pan and set over a very low heat. Whisk until all the butter has melted, then, using a wooden spoon, stir constantly until the curd has thickened to a consistency a little thicker than custard. Don't be tempted to increase the heat to speed up the process, as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
- Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in 100ml more of the reserved juice and a small splash of grenadine if you would like your curd a bit pinker, before chilling. Once cold, taste - add a splash more rhubarb juice if it needs sharpening, then spoon into jars. The curd will keep, stored in the fridge, for up to a week. Eat on scones, crumpets or hot buttered toast, or dollop into sweet pastry cases to make mini curd tarts.
Nutrition Facts : Calories 70 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
