easy rhubarb curd

easy, vegetarian

A fruity spread ideal for breakfast - why not make an extra jar to give as a gift?

makes 1 jar (18 servings) ready in 35 mins, plus cooling price per serving 15p

Put 400g Grower's Selection Rhubarb, chopped, in a large pan with 50ml water. Bring to a simmer, then cover and cook for 10 mins, or until the fruit is softened and broken down.

Allow to cool a little then strain into a heatproof jug through a fine sieve. Press all the juice out with the back of a wooden spoon. Discard the fibres. Rinse any residue out of the pan.

In a bowl, whisk together 2 large eggs, 150g caster sugar and 2tsp cornflour. Slowly add the rhubarb juice a little at a time, stirring continuously.

Transfer the mixture back to the pan and add 25g unsalted butter, cut into pieces. Cook over a low heat for 12-18 mins, stirring regularly, until it i is thick enough to coat the back of a spoon.

Allow the rhubarb curd to cool then spoon into a sterilised jar. This will keep in the fridge for up to a week.