Rhubarb Curd

• 600 g (1½ lb) rhubarb
• 4 eggs
• 200 <

Juice the rhubarb. Add the eggs, butter, cornflour (cornstarch), sugar and 250 ml (8½ fl oz) of the rhubarb juice to a saucepan and set over a very low heat. Whisk until all the butter has melted, then sti