For another take on refreshing rhubarb flavours, try a Rhubarb Moscow Mule! Every year when rhubarb is in season I buy loads and loads of these tart and fragrant shoots and cook them and bake with them in so many different ways. You can see it for yourselves in Rhubarb recipes on my blog! Along with my son and lovely mother-in-law, I am also a huge lemon curd fan. England does curds so well and they are easy to find in all sorts of shops. The only problem I have with curds is that they are impossible to resist eating by the spoonful. That is exactly what I did when I made this rhubarb curd and that act of indulgence didn’t even make me feel guilty. It made me feel happy because this rhubarb curd is something very special.
Making rhubarb curd
You’d be surprised how easy and quick curd making is! As I was used to seeing various curds priced quite highly in shops, I assumed making them was a lengthy and complicated process. In reality it only takes about 30 minutes of hands-on time. It’s much easier to do if you have a food processor. This makes the task of getting the juice out the rhubarb and making a mixture of other ingredients quicker and simpler. Once the ingredients are ready, it’s just a matter of heating them together in a saucepan until it has the right consistency. Although it is tempting, do not turn the heat up to make it go faster! The results are not good!
Serving suggestions
Enjoy this delicious rhubarb curd dolloped on scones, pancakes, crumpets or spread on toast! Or bake a delicious vanilla sponge cake and fill your layers with this luscious rhubarb curd and you won’t be disappointed!
Storage and leftovers
These scones are best fresh, but will keep for up to a week at room temperature. It’s a wonderful thing to have a few scones available to accompany your afternoon tea or coffee! They can also be frozen up to 6 months if needed, although it’s best to use within 3 months.
