Spring has finally arrived in Scotland! Easter weekend passed and suddenly the evenings seem longer, the temperature milder and the sun has been gracing us with its presence for weeks now. Despite the warning of a drop in temperature, and more than a drop of rain, this weekend the season has undoubtable changed and brought with it a new crop of spring produce. Every spring my mum makes a batch of lemon curd (you can find the recipe here) and seeing ruby red stalks of seasonal rhubarb inspired me to try a new twist on the recipe. I can reveal the results of this experiment now: superb.
Luckily my local gardener (dad) has a bumper harvest of both regular and forced rhubarb right now. I decided to go for the regular rhubarb for this recipe, purely based on aesthetics – I wanted a curd with a gorgeous pink colour. The initial juice from the rhubarb is an almost shocking pink, but when mixed with the butter and eggs it turns a more pastel shade. Very spring-appropriate, I think. If you have extra rhubarb and want to make something that retains the vivid pink then you can cook up the excess juice into rhubarb syrup for drinks. I’ll post a recipe in the next few days!
Ingredients (makes 1 medium-sized jar) 400g rhubarb (for leftover juice for rhubarb syrup increase to 700g) 100g butter 150g granulated sugar
3 eggs, well beaten