Rhubarb Curd
A recipe from a few years ago
2 large stalks of rhubarb
60 grams unsalted butter
120grms caster sugar
8 eggs
Ok first thing is to gently cook the rhubarb in a little of the sugar until soft, then stain it so you are left with a bright pink liquid.
Now gently melt the butter in a heavy based pan I like my preserving pan for this.
Add the liquid and sugar and stir until dissolved, wisk the eggs and them make sure the heat is low and keep stiring as it will thicken quite quickly.
Once its like a thick smooth custard its ready.
Enjoy
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