- 600g forced rhubarb, washed, trimmed
- 4 large eggs
- 200g unsalted butter, diced
- 100g white chocolate chopped
- 4 tsp cornflour
- 175g Fairtrade caster sugar
Chop the rhubarb into 1-inch pieces and place in a small pan with just enough water to cover.
Bring to a boil, then simmer for about 20 minutes until rhubarb is soft and you have a nice pink rhubarb syrup.
Strain and let cool.
Put the rhubarb in a blender or food processor and blitz until fine.
Sieve the cool rhubarb into a bowl, pushing pulp with a spatula to get through as much juice as you can.
Stir in the eggs, butter, cornflour, sugar and 250ml of the rhubarb juice (save the rest)
Place the juice in a pan on a very low heat.
Whisk gently until all the butter has melted, then, using a spatula, stir constantly until the curd has thickened to a consistency just thicker than custard.
Don’t increase the heat to speed up the process, the eggs may curdle;
Remove from the heat and sieve the curd into a clean bowl.
Stir in 100g chopped white chocolate and about 100ml of rhubarb juice, before chilling.
Once cold, taste – add a dash more rhubarb juice if it needs sharpening, then put into date labelled sterilised jars.
The curd will keep, stored in the fridge, for up to a week.