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.
500g chopped rhubarb
1 large blood orange, zest and juice
Juice 1/2 lemon
4 large free range eggs
200g cold unsalted butter, cubed
2 fresh rosemary sprigs
4 tsp cornflour
150g golden caster sugar
Put the rhubarb, orange zest and juice in a pan and cook over a medium heat until soft. Press through a seive to squeeze out the juice- you need about 250ml. Add the lemon juice and set aside to cool.
Put the eggs., butter, rosemary, cornflour and sugar in a large pan. Add the cooled juice mixture and stir with a balloon whisk over a low heat until the butter melts. Increase the heat and cook, whisking constantly, until you have a glossy curd (remember that the mixture will continue to thicken as it cools).
Strain into a clean bowl and then pour into sterilised jars- the curd should keep for up to 3 weeks in the fridge.