600g/21 oz. rhubarb, washed, trimmed and chopped into 1-inch chunks
4 large eggs
200g/7oz. unsalted butter, diced
8 tsp cornstarch
175g/6 oz. powdered sugar
Put the rhubarb chunks into a food processor and work them until a fine pulp is achieved. Transfer the pulp to a food mill and work it over a medium bowl to catch the juice until you’ve collected about 350 ml.
Add the eggs, diced butter, cornstarch, powdered sugar and 250ml of the rhubarb juice (save the rest) to a pan and set over a low heat, whisking until all of the butter has melted.
Once the butter has melted, switch to a wooden spoon and stir the concoction constantly until the curd has thickened to a consistency a wee bit thicker than custard. Do not increase the heat to speed up the process or your eggs will curdle- nobody likes a chunky custard!
Stir in about 100ml more of the reserved rhubarb juice, then set the custard in the refrigerator to chill.
Once chilled, taste the custard and add a splash of rhubarb juice if it needs more tart, then divide into jars. The curd will keep, stored in the fridge, for up to a week. This preservative is delightful spread on toast, spooned onto a scone, or dolloped onto bread pudding (as pictured below). The one negative to this curd is that all of the beautiful color of the rhubarb disappears and the resulting product looks rather paste-like.