John Myers
Rhubarb Curd
The perfect rhubarb curd recipe with a picture and simple step-by-step instructions.
- 600 g Rhubarb
- 80 ml Water
- 1 tablespoon Lemon juice
- 150 g Sugar
- 1 teaspoon Vanilla paste
- 2 Eggs
- 4 Egg yolk
- 3 teaspoon Food starch
- 125 g Butter
- Peel the rhubarb, cut it into small pieces and bring to the boil with lemon juice and water until the rhubarb is completely mushy.
- Strain the rhubarb through a sieve and collect 300 ml of the resulting juice and pour it into a bowl
- Stir in the sugar and vanilla paste, stir in the cornstarch and water until smooth and add the egg yolks and butter to the bowl.
- Put the bowl on a water bath and stir until the mass thickens and runs viscously from the spoon
- Put the finished curd in sterile jars, close tightly and store in the refrigerator.
- My husband is so enthusiastic that you have to be careful that you still get something —– enjoy it; 🙂
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