Recipes
Easy rhubarb curd
A fruity spread ideal for breakfast — why not make an extra jar to give as a gift?
A fruity spread ideal for breakfast — why not make an extra jar to give as a gift?
(94 votes)
Cook: 35 Mins
Serves: 18
Price: 15p per serving
Nutritional Information
Each 15g serving contains
Energy
100kj
24kcal
100kj
24kcal
1%
Fat
0.8g
0.8g
Low
1%
1%
Saturates
0.4g
0.4g
Low
2%
2%
Sugars
3.5g
3.5g
Low
4%
4%
Salt
0.01g
0.01g
Low
<1%
<1%
of your reference intake.
Typical energy values per 100g:
669kj/160kcal
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
1
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.
2
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.
3
In a bowl, whisk together the eggs, sugar and cornflour. Slowly add the rhubarb juice a little at a time, stirring continuously.
4
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.
5
Allow the rhubarb curd to cool then spoon into a sterilised jar. This will keep in the fridge for up to a week.