Rhubarb and Raspberry Curd

Rhubarb and Raspberry Curd

I’ve added a few raspberries to give the curd a deeper pink colour but they can be left out if you don’t wish to use them. I prefer not to strain the finished curd, as I like it with little hints of rhubarb purée in the mixture.

Photography by Aaron McLean
From issue #50
Aug. 31, 2015
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