Tangy Rhubarb Curd

Makes approx 600g
by Tenina Holder

This became a mission. How to best display a beautiful pale pink rhubarb curd? On amazing home made toast of course...so guess who had to make the Ciabatta bread before taking the pic...yes, that would be me. But it was so worth it. This delicious spread is amazing. You must give it a whirl, it could take over as a new fave topping for pancakes, toast, scones, donuts, ice-cream...you name it. Don’t even get me started on the Lemon Cloud Tart as Rhubarb Cloud Tart...

Citrus curd, all dolled up in it’s pretty pink rhubarb dress. Enjoy.

Need

  • 400-500 g rhubarb stalks, cut in pieces
  • 200 g sugar
  • zest and juice 1 large lemon
  • 250 g butter, cubed
  • 4 eggs
  • 2 egg yolks

Do

1  

Place rhubarb into TM bowl and blend 30 sec/speed 8.

2  

Place the pulp into a nutmilk bag and squeeze out the juice, reserving all of it. You will need 300g juice for this recipe. You can use the rest in drinks, smoothies etc.

3  

Discard the solids.

4  

Place sugar and lemon zest into a clean dry TM bowl and mill 10 sec/speed 10.

5  

Add butter and chop 6 sec/speed 6.

6  

Add all remaining ingredients including rhubarb juice and cook 10 min/80°C/speed 5.

7  

Cook 4 min/90°C/speed 5. Pour into hot sterlised jars and seal. This will keep up to 4 weeks in the fridge unopened. Once opened, use as quickly as possible...not that I think I need to tell you that!

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