At this time of the year I am always being asked for rhubarb recipes. Now we all know that rhubarb crumble is the king of rhubarb recipes but there’s only so much of that one can eat without needing elasticated clothing.
So this is a rhubarb recipe beyond!
A twist on the classic and divine lemon curd this one uses beautiful pink rhubarb and has a delicate rhubarby tartness. Use it with anything you’d usually slather lemon curd on, or in, and enjoy its pale pink creaminess.
Blitz the rhubarb in a food processor until it’s a very fine pulp and then strain the liquid through a sieve, keeping only the juice, you need about 275ml.
Wash the processor out and add the eggs, cornflour and sugar and blend until it becomes a paste.
Combine 200ml of the rhubarb juice with the eggy mix.
In a saucepan, over a gentle heat (as you don’t want the eggs to scramble), heat the mixture with the cubes of butter while constantly stirring with a whisk. It’ll take a few minutes to thicken until it takes on the thickness of whipped cream.
Take it off the heat and stir in the remaining rhubarb juice (use a strainer again just to be sure)
To give it a pinker colour (optional) blend the berries until smooth and then press them through a fine sieve so you just get the juice, add a few spoons to the curd and stir until you get a delightful pink.
Turn it into clean glass jars and place in the fridge until set, it takes a couple of hours.
Rhubarb has lots of vitamin C for healthy tissue and immunity and plenty of vitamin K for healthy blood clotting.
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If rhubarb needs time in the dark maybe we do too.
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