Rhubarb curd - Good Food Middle East
The sharpness of this pink fruit works wonderfully in a buttery curd – serve on warm scones, crumpets or in pastry tart cases
Ingredients
- 600g forced rhubarb, washed, trimmed and roughly chopped
- 4 large eggs
- 200g butter, diced
- 4 tsp cornflour
- 175g caster sugar
- splash of grenadine (optional)
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