Rhubarb & Blood Orange Curd
The curd will keep in the fridge for up to 10 days. I have frozen it successfully too.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Breakfast Dessert
Servings: 2 jars
Author: Louise
- 400 g Forced Rhubarb
- 200 mls Blood Orange Juice 2-3 Oranges & Zest or 1
- 2 Large Eggs
- 3 Large Egg Yolks
- 1 Tbl Lemon juice
- 4 tsp Cornflour
- 150 g Caster Sugar
- 150 g Unsalted Butter cubed
Chop the rhubarb into 4cm pieces and place in a small saucepan with the orange juice and the zest of the blood orange. Bring to a boil, then simmer for about 8-10 minutes until rhubarb is soft and you have a nice pink juice. Strain through a fine sieve, pressing with a wooden spoon to squeeze out all the juice. Discard the pulp and set the strained juice to one side to cool.
In a bowl whisk together the egg, sugar and cornflour, pour this into a saucepan and add the cooled rhubarb pulp and the lemon juice. Set the pan over medium heat and add the cubed butter, now whisk continuously using a balloon whisk until the curd thickens, this will take approximately 8-10 minutes. Turn the heat down and gently simmer for a further minute. When you have the consistency of yoghurt sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. The vibrant crimson of the fruit juice and pulp becomes more of a subtle blushing pink through the cooking process.
Pour the curd into sterilised jam jars and store in the fridge for up to 10 days.
If you have a thermomix from stage 2 you can place the eggs, sugar and cornflour in the thermo jug blend for 5 seconds, speed 4 then add the rest of the ingredients and set to 90C, speed 3 for 10 minutes, then 95C for a further 3-4 minutes.