Jess made this delicious rhubarb curd at the weekend. It was lovely! We filled 3 1/2 oddly sized small jars, probably about 3-4 cups.
In other news, we hit 4 million hits on the blog yesterday! Awesome!
(Pic below: it was really cold and Rohan didn’t want to be half naked outside next to the rhubarb patch. This is his “please hurry up and take the damn photo” face):
Ingredients: 600 grams of rhubarb,1 1/4 cup sugar, 2 tbsp lemon zest, 1/4 tsp salt, 2 tbsp coconut milk, 3 tbsp corn starch dissolved in 3 tbsp cold water, 2 tbsp vegan marg.
Chop rhubarb into 1-inch pieces and place in a small saucepan with enough water to cover. Bring to a boil, then simmer for about 20 minutes until rhubarb is soft and you have a nice pinkish juice. Strain to remove the pulp and reserve the juice. (Add the pulp to crumbles, or soy yoghurt)
In a small saucepan over medium heat, combine 1 1/2 – 2 cups of juice (depending on how rhubarby you want it), sugar, lemon zest and salt, stirring well to dissolve the sugar. After the sugar is dissolved, add the corn starch mixture and the coconut milk, stirring well to combine. Stir constantly and cook for about 10 minutes until the mixture begins to thicken and bubbles appear on the surface.
Add the marg, and cook (stirring constantly) until the mixture thickens to a curd-like consistency. This took about 8 minutes for us.
Pour into sterilized jars to store. If you plan on using it all immediately for making a dessert, transfer into a heat-proof dish, cover and cool for 2 hours in the fridge before using.