Rhubarb And Lemon Curd - cooking recipe

Ingredients

2 tsp cornstarch
3/4 cup sugar
8 tbsp (1 stick) unsalted butter, chopped
4 None eggs, lightly beaten
1 None lemon, peel finely grated and lemon juiced
1 cup chopped rhubarb
None None Toasted brioche, to serve

Preparation

Mix 1 tbsp water and cornstarch in a small bowl until smooth.
Mix sugar, butter, eggs, lemon peel and juice, and cornstarch mixture in a medium saucepan. Add rhubarb.
Cook on a medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low and simmer for 4-5 mins until rhubarb is tender. Transfer mixture to a heatproof bowl.
Cover surface with plastic wrap to prevent a skin from forming. Cool slightly then refrigerate for 3 hours until cold and thick. Serve on toasted brioche, or use the curd to fill tart shells.