Lemon curd is one of my favourite adult discoveries; sweet, sour and delicious on toast. Rhubarb desserts hit exactly the same flavour profile for me so smashing these two beautiful things together seems like a Spring time inevitability.
The jewel colour of this beautiful curd just makes me smile every morning too and all of us could do with starting the day with a smile. It takes a little time to make but should keep for 3-5 days in the fridge (if it lasts that long) and tastes great spread on cakes, lathered on toast or dolloped on yoghurt and ice cream.
- 400g rhubarb, chopped into pieces
- Juice of 1 large orange
- 175g caster sugar
- 3 egg yolks
- 40g butter, cut into small pieces
- 2.5 tbsp cornflour
1. Chop the rhubarb into pieces and place in a pan with the orange juice and sugar. Bring to the boil and boil for 5 minutes until the rhubarb is cooked and soft.
2. Place the rhubarb into a food processor and whizz until smooth. Then wipe out the pan to remove any stringy bits.
3. Place the butter in the pan with the egg yolks and cornflour on a low heat. Keep the mixture moving and cook for about 5 minutes until the mixture is warm to the touch.
4. Turn up the heat slightly, then add the rhubarb to the pan. Continue to stir over the heat until the mixture has thickened ensuring that it doesn’t boil or it will curdle.
5. Once the mixture is thick take it off the heat and place it in a jar. Allow to cool, fill a large jar and enjoy!