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Even though most people consume rhubarb as a fruit, botanically speaking it belongs to the group of vegetables.
We’ve all had lemon or orange curd, but rhubarb is also fantastic variant, I use curd on toast, swirl it into ice cream, with pancakes as a filling in sandwich cakes, or just eat it by the spoonful, (which I have to admit I am a little partial to doing, I know very naughty).
- 500g rhubarb, trimmed and cut into 1cm slices
- 200g caster sugar
- 75g butter
- 4 tsp cornflour
- 3 large eggs, lightly beaten
To make the curd.
Put the rhubarb and sugar with a couple of tablespoons of water in a roasting dish place in the oven at 180oC for 15 mins, until soft.
Puree or blend the rhubarb to a fine mixture with no lumps
Put the butter in the cleaned saucepan over a low-medium heat and allow to melt, remove the pan from the heat. Mix the cornflour with a little of the puree, mix well together and add to the pan of butter and mix well.
Add the eggs one at a time stirring well all the time. Put the pan back on a low heat and stir continuously until thickened.
Place in a sterilised jar. Leave to cool completely before eating.