The only curd I've ever made before was the classic lemon flavoured curd: buttery and golden, sweet but sharp, and frankly, even for a someone who doesn't usually like lemony things, irresistible. A curd flavoured with something that I absolutely love should then in theory be twice as delicious. And the method used for making the curd looked interesting too: unlike other recipes I've seen online this one uses raw rhubarb, instead of cooked, which is blended to a pulp and pressed into a sieve to extract the juice, which is bursting with tangy rhubarb flavour.
The finished product did not disappoint: it was sweet and unctuous but unmistakably rhubarb-flavoured. A little too much cornflour, perhaps, but next time I'll add less and it should be just perfect.
I was a little disappointed with the dull beige hue of the finished curd, so I tinted it with a little pink gel food colouring - it felt almost sacrilegious but resulted in a pleasing shade of pale rose which didn't quite come out right in the photos. I also discovered that of the many things you could do with this curd - swirl through natural yogurt, layer between sponge cakes in lieu of jam, dollop into sweet pastry cases or eat from jar with spoon- possibly the best way to eat it is smeared thickly across a toasted english muffin with cream cheese.
250g rhubarb, washed and sliced
100g butter, diced
85g caster sugar
1.5 tsp cornflour - the recipe says 2 tsp I found it tasted to prominent, so I reduced the quantity slightly
Using a blender or food processor, blitz the rhubarb until it is fine and pulpy. Tip it into a sieve over bowl or jug and use a spoon, or even your (clean!) hands to push as much juice as possible into the bowl or jug beneath. Discard whatever remains in the sieve.
Put 125ml of the rhubarb juice, along with all the other ingredients into a saucepan over a low heat, whisking constantly whilst the butter melts and the ingredients start to slowly amalgamate. Keep stirring - either with the whisk or a wooden spoon or spatula - until the curd starts to thicken. This will we take about 10 minutes, so be patient and don't be temped to turn up the heat, or the curd will split.
A good test for the curd is that it is ready when it holds to trails left in it by a fork or whisk - it should be thicker than a custard but not pasty, as it will set a little more as it cools.
Once it has reached this stage remove the curd from the heat and pass through a sieve again to remove any eggy bits. Stir in 50ml more of the rhubarb juice, or more if you prefer a tangier flavour.
Once cooled, spoon into a jar and store in the fridge for up to a week.