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Rhubarb and Ginger Curd
A deliciously light and creamy fruit curd with the fresh zinginess of rhubarb and heat of ginger too
Ingredients
- 500 g rhubarb fresh
- 1 tbsp ginger fresh ginger grated
- 1/2 orange juice and zest
- 3 large eggs
- 175 g unsalted butter
- 150 g caster sugar superfine sugar
Instructions
- Chop the rhubarb and whizz in food processor to a pulp.
- Press this through a sieve into a glass or ceramic bowl that will fit over a saucepan containing simmering water.
- Add the freshly squeezed orange juice and the zest as well as the grated ginger.
- Add the eggs and stir this continuously.
- Add the sugar and keep on stirring.
- Add the butter chopped into small pieces.
- Keep stirring.
- You want to get this to the point where the curd coats the back of your wooden spoon. Remember it will set up more as it cools in the jar.
- Pour the curd through a sieve to remove any egg and other bits and pieces.
- Spoon into sterilised jars.
Notes
calories shown are for the full amount of rhubarb and ginger curd
Nutrition
Calories: 2165kcalCarbohydrates: 183gProtein: 23gFat: 156gSaturated Fat: 94gTrans Fat: 6gCholesterol: 867mgSodium: 229mgPotassium: 1815mgFiber: 11gSugar: 162gVitamin A: 5743IUVitamin C: 75mgCalcium: 575mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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