Rhubarb, Blood Orange and Rosemary Curd
I love fruit curds- they are so easy to make and so versatile in their uses. This is my favourite to date- sweet, without being overly so, fragrant, and such a pretty colour. Try it on toast, as a filling for a sponge cake, on scones (shown with orange scones - very, very good) or, if you are feeling decadent, by the spoonful! At other times of the year, it would be almost as good with regular oranges, but you might lose some of the lovely blush pink colouring. Ingredients 50
