Rhubarb, orange and rosemary curd
- May 2014
- Serves 8
- Hands-on time 45 min
Use this rhubarb and orange curd as a sponge cake filling, serve with scones and clotted cream or simply swirl through softened ice cream.
- 1.6 (1g saturated)
- 1.6g (1.4g sugars)
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.
The curd will keep in the fridge in sealed sterilised jars for up to 3 weeks. Once opened, consume within 3 days.
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.
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