Photo: Sorin Gheorghita
Rhubarb curd
6 ingredients
15 min + 20 min
Makes 2 jars
openrecipes
The sharpness of this pink fruit works wonderfully in a buttery curd - serve on warm scones, crumpets or in pastry tart cases
Estimated Nutrition (whole recipe, rough)
229
Calories
6g
Protein
17g
Fat
13g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes