Rhubarb Curd

Rhubarb is currently in season – so make the most of it. I stumbled across a bunch of it which even when in season is often difficult so I grabbed as much as I could and then panicked. What to do with so much rhubarb? I have a couple of recipes coming up which utilised them all wonderfully so keep your eyes peeled.

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Rhubarb and Custard holds a dear place in my heart – I vividly remember those yellow and pink sweets piled high on the shelves at the local sweet shop as a child. I also remember being so intimidated by ordering something in 100g so very rarely got to have them as a treat. The pressure was just too much so I’d just stick to ordering penny sweets. That way I’d know exactly how much I’d be spending and exactly how many I’d get.

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