The next best magazine

If you're a regular reader of my missives – I can live in hope - then you'll know that I recently mentioned supermarket “give away” magazines. My wonderful Sister collects them for me on her travels - thank you Whizzer – my nickname for her “borrowed” from The Beano in the 60ies and a character called Billy Whizz who was a boy who could run very fast – as does my Sister! I digress.

I have a quick flick through all the magazines and every now and again a recipe catches my eye.

I liked the look of the following recipe from Asda Good Living April I suppose because it's about rhubarb and different from the usual stuff.

Easy Rhubarb Curd

400g Rhubarb

50ml water

2 large eggs

150g caster sugar

2 tsps cornflour

25g unsalted butter

Chop the rhubarb and place in a large saucepan with 50ml of water. Bring to a simmer then cover and cook for 10 minutes or until it is softened and broken down.

Cool and then strain the rhubarb into a heatproof jug then strain through a fine sieve. Press out all the juice with the back of a spoon. Discard the residue in the sieve. Rinse out the pan.

In a bowl whisk together 2 large eggs, 150g caster sugar and 2 tsps of 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 minutes, stirring regularly until it 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 for a week in the fridge.

Interested? Hints and tips on their way and the photos.