Rhubarb Orange Rosemary Curd with Grenadine
Silky curd combining tart rhubarb, bright orange zest and juice, with fresh rosemary undertones and grenadine for colour. Eggs and butter create a luxurious spread thickened with cornflour, strained smooth and jarred while warm. Perfect for toast, desserts, or stirred into yogurt.
Ingredients
Instructions
- 1
Combine rhubarb, orange zest and juice in a medium pan and cook over low heat for 15 minutes, stirring occasionally, until soft.
- 2
Press the cooked rhubarb through a sieve set over a bowl using a wooden spoon to extract juice, discarding the pulp.
- 3
Add lemon juice to the strained rhubarb juice and set aside to cool.
- 4
Combine eggs, cold butter cubes, rosemary sprigs, cornflour and superfine sugar in a large pan.
- 5
Add the cooled juice mixture and whisk with a balloon whisk over low heat until the butter melts.
- 6
Increase heat slightly and whisk constantly until the curd becomes glossy and very thick.
- 7
Strain into a clean mixing bowl and discard the rosemary sprigs.
- 8
Add a good splash of grenadine for colour.
- 9
Pour carefully into sterilised jars and seal while warm.
Tips
Rhubarb should yield approximately 250ml juice after pressing through the sieve.
Grenadine adds both colour and subtle sweetness; adjust quantity to taste and desired shade.
Ensure jars are properly sterilised before filling to ensure safe storage.
Good to Know
In sterilised jars, sealed and stored in a cool, dark place or refrigerator. Shelf life depends on sterilisation method and storage conditions.
Prepare rhubarb juice reduction up to 1 day in advance and refrigerate. Complete curd-making on serving day for best texture.
Spread on buttered toast, swirl into yogurt, layer in desserts, or use as a filling for tarts and pastries.
Common Mistakes
Do not skip cooling the juice mixture before adding to eggs to avoid curdling.
Do not stop whisking during curd-making to avoid lumps and ensure even thickening.
Do not use warm jars without proper sterilisation to avoid spoilage.
Substitutions
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