Recipe Rhubarb Curd

• Using a food processor makes this recipe much easier than doing everything by hand.
• Heat the ingredients over low heat only. Although it's tempting to turn up the heat to speed up cooking, this will cause curdling and prevent a velvety texture.
• To get the smoothest curd possible, pass it through a fine sieve before chilling. Although this step is not essential, it will eliminate any lumps.
• Rhubarb curd is delicious with pancakes, toast, or cakes.
• The original recipe says to add a drop of pink food coloring, use red-stemmed rhubarb instead.

INGRÉDIENTS400 g / 4 long rhubarb stalks
3 eggs, large
170 g / 3/4 cup unsalted butter, cut into cubes
3 teaspoons cornflour
150 g / 3/4 cup caster/granulated sugar

PRÉPARATION

1. Wash and cut the rhubarb stalks into 5 cm pieces.
2. Put them in the bowl of a food processor and blend them until you get a pulp.
3. Pass it through a fine sieve with a spoon to extract all the juice, then discard the pulp. You should have about 300 ml of rhubarb juice.
4. In a food processor or blender, mix the eggs, sugar, and cornflour until you get a smooth, lump-free mixture. You can also do this step by hand, using a bowl and a whisk.
5. In a saucepan, combine 250 ml of rhubarb juice, the egg, the sugar-cornflour mixture, and the diced butter.
6. Place the saucepan over low heat and cook, stirring constantly with a whisk, until the butter melts and the curd thickens. Do not increase the heat to speed up the process, otherwise the eggs will turn into scrambled eggs and the curd will become lumpy!
7. Remove from the heat when the curd has the consistency of thickened cream. You can pass it through a fine sieve again to ensure there are no lumps and that it is smooth.
8. Add the remaining rhubarb juice to enhance its tangy taste!
9. Chill in the refrigerator for at least 3 hours or overnight. The rhubarb cream will thicken as it cools.

Notes: This recipe makes approximately 600 ml/2.5 cups of rhubarb curd.