Rhubarb Custard Curd
My Rhubarb Custard Curd will envoke childhood memories of sitting in the sunshine with a tub of sugar eating bright red stalks of rhubarb.
Mek yer tabs laugh is a local saying that springs to mind when I think back to those spring days. I set myself a mission to trap those memories in a jar by creating a sharp and sweet curd.
After juicing, blending, and cooking my way through stacks of rhubarb. I finally created a curd that unexpectedly resembles a rhubarb custard boiled sweet, mouth-wateringly sharp yet satisfyingly sweet and smooth. I knew instantly that my job was done, it was time to find uses for my jar of deliciousness.
Rhubarb and ginger are a match made in heaven so I decided to test my Rhubarb Custard Curd on a sticky ginger cake. It was delightful, perfect for afternoon tea! You could also dollop on top of scones, make rhubarb tarts, or swirl through a no bake cheese cake. The possibilities are endless!
Contents
Rhubarb Custard Curd
Preparation: 10 minutes
Cooking time: 25 minutes
Makes approximately 250g
Difficulty: Easy
INGREDIENTS
1 large rhubarb stalk
2 tbsp water
50g unsalted butter, cubed
100g caster sugar
2 Large free range eggs, lightly beaten
METHOD
- Top and tail the rhubarb. Wash, pat dry and chop into chunks.
- Pop the rhubarb into a blender with 2 tbsp of water. Blitz into a pulp then tip into a fine sieve placed over a jug. Allow the pulp to strain for 2-3 minutes. Let gravity work it’s magic, if you force the mixture through the sieve you will end up with a grainy curd.
- Measure out a 100ml of the strained rhubarb juice. Add the juice, sugar and butter into a heatproof bowl. Gently heat over a Bain-Marie, stir frequently until the butter has melted.
- Whisk the eggs into the rhubarb mixture. Continue to lightly whisk until the mixture has thickened to the consistency of custard, approximately 20 minutes.
- Strain the curd through a fine sieve into a jug then pour into a sterilised jar.
TIPS
Keep in the fridge for up to two weeks.
Discard rhubarb leaves safely as the are poisonous.
Use fresh, red stalks for a more intense flavour.
The ginger cake recipe was from the BBC Good Food website. It is beautiful, however I did have to add a little more ginger and mixed spice.
Love Rhubarb and Ginger Gin? Infuse you own with my Rhubarb and Ginger Infused Gin recipe.
Never miss a new post, follow me on social media using the links below.
Enjoy
Lee 😉
