Rhubarb, orange and rosemary curd

Name: Rhubarb, orange and rosemary curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 500g rhubarb, chopped (see tips); Zest and juice 1 large orange; Juice 1/2 lemon; 4 large free-range eggs; 200g cold unsalted butter, cut into cubes; 2 fresh rosemary sprigs; 4 tsp cornflour; 150g caster sugar; Good splash grenadine (see tip)

Portion size: Serves 8
Hands-on time 45 min
Difficulty: easy

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Use this rhubarb and orange curd as a sponge cake filling, serve with scones and clotted cream or simply swirl through softened ice cream.

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Ingredients

500g rhubarb, chopped (see tips)
Zest and juice 1 large orange
Juice 1/2 lemon
4 large free-range eggs
200g cold unsalted butter, cut into cubes
2 fresh rosemary sprigs
4 tsp cornflour
150g caster sugar
Good splash grenadine (see tip)

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Method

Put the rhubarb in a medium pan with the orange zest and juice. Cook over a low heat for 15 minutes, stirring occasionally, or until soft. Tip into a sieve set over a medium bowl and press with a wooden spoon to squeeze out all the juice – you should have about 250ml (discard the pulp). Add the lemon juice, then set aside to cool.
Put the eggs, butter, rosemary, cornflour and sugar in a large pan. Add the cooled juice mixture, then mix with a balloon whisk over a low heat until the butter melts. Increase the heat a little and cook, whisking constantly, until you have a glossy, very thick curd.
Strain into a clean mixing bowl (discard the rosemary), then add a good splash of grenadine for colour. Carefully pour into sterilised jars, then seal (see tips).
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Nutrition

22kcals Calories
1.6 (1g saturated) Fat
0.3g Protein
1.6g (1.4g sugars) Carbs
0.1g Fibre
trace Salt

Quick wins & tips

In the spring and early summer, field-grown rhubarb is at its most flavourful, but it no longer has the vibrant pink colour of the forced winter variety. Buy the pinkest stems you can find, then add a good splash of grenadine to boost the colour to a soft peachy-pink.

Make Ahead

The curd will keep in the fridge in sealed sterilised jars for up to 3 weeks. Once opened, consume within 3 days.

Cook smarter

When making curd cook until it’s thick and starting to resist the whisk (there should be a visible trail when the whisk is lifted). A good indication that you’re getting to the right point is when the curd gives off a lot of steam. It will thicken further as it cools and the butter solidifies. Don’t be tempted to speed up the process by increasing the heat – if it’s too high the curd will split. If you think it’s getting too hot, take the curd off the heat and whisk like mad to cool it a little, then return to the hob.

To sterilise jars, wash them in soapy water, then rinse well. Heat the oven to 120°C/fan100°C/gas 1/2. Put the jars upside-down on a clean baking tray, then put in the oven for 10 min to dry out.