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–+ servings
rhubarb curd in a glass jar with lid

RHUBARB CURD

Rachel
A JAR OF CREAMY DELIGHT
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, Pudding
Cuisine British
Servings 1 Large Jar or 2 Small Jars
Calories 2524 kcal

Ingredients
  

  • 600 g Fresh or Frozen Uncooked Rhubarb
  • 4 Free Range Organic Eggs
  • 200 g Butter
  • 5 tsp Cornflour
  • 175 g Caster Sugar
  • 3 drops Natural Pink Food Dye

Instructions
 

  • 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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Nutrition

Calories: 2524kcalCarbohydrates: 212gProtein: 29gFat: 181gSaturated Fat: 109gPolyunsaturated Fat: 10gMonounsaturated Fat: 49gTrans Fat: 7gCholesterol: 1085mgSodium: 1563mgPotassium: 2023mgFiber: 11gSugar: 182gVitamin A: 6560IUVitamin C: 48mgCalcium: 665mgIron: 5mg
Keyword rhubarb, Rhubard Curd
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