The curd colour is variable as it depends on the starting colour of your rhubarb, early forced rhubarb will give a delicate pink curd, but if you are using later season it will come out a greeny orangey red, feel free to change the colour with grenadine or food colour if you want a more red / pinky curd.
Its also a great way to use up any excess of homelaid eggs which from time to time (particularly if I have forgotten to take eggs into work).
- 600g rhubarb , washed and chopped up into chunks
- 4 eggs - free range
- 200g butter
- 4 tsp cornflour
- 175g caster sugar
- 2 vanilla pods, cut and stripped of seeds ( you could use paste)
- First you need to juice the rhubarb, I did this by using my food processor to chop very finely and then strained the resultant mush through a sieve and collected the juice in a bowl.
- Now put the eggs, butter, cornflour and sugar, vanilla seeds in a large pan and the rhubarb juice over a very low heat whilst whisking until the butter has melted and all the other ingredients have been well incorporated.
- Continue to stir with a wooden spoon until the mixture thickens and begins to coat the back of your spoon like thick custard, this could take 15 - 20 minutes
- Remove from heat and sieve to remove any eggy lumps and bits of rhubarb so you have a smooth curd
- Cool in the fridge and then pot into sterilised jars , this recipe makes about 2 normal sized jars. Store in the fridge but use within a week or so.
- Delicious spread on scones, toast,crumpets or in cakes.
I am also linking this up as part of Calendar cakes over at Dollybakes and Laura Loves Cakes