Rhubarb and blackberry curd

My chickens are producing 3 to 4 eggs a day, so there is definitely fried eggs in the morning, the excess I made curd as dessert to be stored in the freezer. As the rhubarb plant is growing well, I decided to use it, a tart curd is always delicious. Blackberry is added to give a pinkish colour, which unfortunately is lost after adding eggs and butter.

 

rhubarb

For 300 gm fruit puree, use 3 eggs and 100gm butter

1. Peel off tough outer skin of rhubarb, cook with a handful of blackberry, half a cup of water, a pinch of salt and brown sugar, until soft, around 5 minutes. Sieve out blackberry seeds.

 

rhubarb and blackberry puree

2. Whisk eggs until very well mixed, at very low heat, melt butter in a pan, add eggs and mix well, pour in rhubarb puree, increase to medium heat and cook gently like a custard, season with more sugar if necessary.

 

Rhubarb and blackberry curd

3. Cook until mixture thicken and coat the spoon, or around 80˚C.