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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
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast Dessert
Servings: 2 jars
Author: Louise

Ingredients

  • 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

Instructions

  • 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.
    Rhubarb Puree Puree, Blood Orange Juice & Diced Butter
  • 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.