Rhubarb And Lemon Curd

1. 1

   Mix 1 tbsp water and cornstarch in a small bowl until smooth.

2. 2

   Mix sugar, butter, eggs, lemon peel and juice, and cornstarch mixture in a medium saucepan. Add rhubarb.

3. 3

   Cook on a medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low and simmer for 4-5 mins until rhubarb is tender. Transfer mixture to a heatproof bowl.

4. 4

   Cover surface with plastic wrap to prevent a skin from forming. Cool slightly then refrigerate for 3 hours until cold and thick. Serve on toasted brioche, or use the curd to fill tart shells.

* Per serving · 4 servings · Values may vary.

No additional tips available.