Rhubarb. Rhubarb. Rhubarb. I love the stuff. Literally can't get enough of it. When it's on a menu for desert I can't see past it. For many years I had a small clump in my garden but it never really did very much and only produced a handful of stems, barely enough for an annual crumble. Then we moved it to a different spot and now it flourishes. Another of my loves is curd. For years I thought it only came in lemon however there are a whole range of recipes out there for many more exotic flavours. Here's my Rhubarb version.
Make 3 small/medium sized jars
You could make this curd in the traditional way on the hob over a bain marie but I prefer to use the microwave.
Red Food Colouring
175g Caster Sugar
4 Tbsp Cornflour
1/2 Tablespoon Vanilla Extract
Wash and chop up the rhubarb into short lengths. Cook with a couple of tablespoonfuls of water until it is completely pulpy. I do this in a pan over a low heat.
Sieve the cooked rhubarb into a large microwaveable bowl. At this stage it usually looks a rather unappetising sludgy colour so I add a couple of drops of red food colouring.
Sieve the sugar and cornflower into the rhubarb pulp and heat in the microwave until the sugar is dissolved.
Beat and sieve the eggs to remove any stringy bits. Add the vanilla extract to the eggs and mix into the rhubarb. Chop the butter into cubes and add it to the bowl.
Place in the microwave and whisk at 30 second intervals. You will start to see the mixture thickening up, particularly at the edges, after around 5 minutes depending upon the power of your microwave. At this point its ready. (I overdid mine a wee bit on this occasion!)
Pour into sterilised jars (I had to spoon mine!) and cover with waxed discs and cellophane.
Will keep up to 6 weeks in the fridge.
I couldn't possibly write about Rhubarb without including one of my absolute favourite homemade drinks. Rhubarb Gin. Whenever I share this, or one of its variants, on my Foodie Quine Facebook page the post goes mad. The last one had 90 likes, 100 shares and a reach of 13, 352 people. Its great on its own or served with a mixer. Particularly wonderful with Prosecco.
RHUBARB GIN (or Vodka)
1 litre gin or vodka
Optional Flavouring - Vanilla Pod, Ginger, Cinnamon Stick, Cloves, Lemon Zest, Orange Zest
Wash and chop rhubarb and crush with a pestle and mortar or similar. Combine with the sugar and vodka in a suitable receptacle Add your desired choice of additional flavouring. At this point you need to be very patient and hide it away somewhere dark for a few weeks before you can sieve bottle and enjoy.
If you can take your mind off the gin and back to curd for a few minutes you should have a look at some other amazingly fruity curd recipes by fellow food bloggers. I really do genuinely want to try all of these variants and can't wait for Bramble season to make some of my own Bramble & Apple Curd.
Baking Queen 74 - Kiwi Satsuma Curd and a Kiwi Curd Eton Mess
Elizabeth's Kitchen Diary - Orange Curd Butterfly Fairy Cakes
Fab Food 4 All - Granny's Quick Lemon Curd
Tin & Thyme - Raspberry & Rose Curd Cupcakes
Foodie Quine - Bramble & Apple Curd
Family Friends Food - Spiced Mango Curd
Tin & Thyme - Lime & Ginger CurdThe Crafty Larder - Passion Fruit & Lime Curd