Pre-heat oven at 150C Fan. Chop the rhubarb in small chunks and place in a oven-proof dish and bake for 25-30 mins.
Set a sieve over a bowl, and tip in rhubarb, pusking with a wooden spoon to get all the juice out.
Add eggs, butter, cornflour, sugar and 350mls of the Rhubarb juice to a pan and set over low heat. Whisk until the butter has melted then using a wooden spoon stir constantly until the curd has thickened to a consistancy a little thicker than custard. This can take a while but you will get there in the end.
Add the pink food dye stir through. Sieve the curd if there are any eggy bits that have curdled.
Pour into your sterilised jar and seal with your poppable lid.
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