Rhubarb curd

Makes about 500 ml

Rating (1 ratings)


500 g rhubarb
150 ml water
250 g Dansukker Jam Sugar
1 g ground cardamom
2 eggs
50 g unsalted butter


Rinse the rhubarb and chop into small pieces. Boil the rhubarb until pulped. Lightly beat the eggs and beat into the pulp. Push the pulp through a sieve into a clean saucepan. Add the jam sugar and cardamom and simmer for 2-3 minutes, stirring constantly. Remove from the heat and add the butter. Place the saucepan in a bowl of cold water and beat with an electric whisk until the curd has cooled. Pour into sterilised jars. Seal. Store in the refrigerator.

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