Name: Rhubarb and lemon curd
Cook time: 25 min
Total time: 25 min
Ingredients: 1 tablespoon water; 2 teaspoon cornflour; 3/4 cup caster sugar; 125 gram unsalted butter, chopped; 4 eggs, lightly beaten; 1 lemon, zest finely grated, juiced; 1 cup chopped rhubarb; toasted brioche, to serve

Ingredients

1 tablespoon water

2 teaspoon cornflour

3/4 cup caster sugar

125 gram unsalted butter, chopped

4 eggs, lightly beaten

1 lemon, zest finely grated, juiced

1 cup chopped rhubarb

toasted brioche, to serve

Method

1.Preheat oven to 200°C.

2.In a small bowl, blend water and cornflour together until smooth.

3.In a medium saucepan, combine sugar, butter, egg, zest, juice and cornflour mixture. Add rhubarb.

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

5.Cover surface with plastic wrap to prevent a skin from forming. Cool, then chill for 3 hours until cold and thick. Serve spread on toasted brioche, or use the mixture to fill tart cases.

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Ingredients

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