The sharpness of the rhubarb works wonderfully in this buttery curd.
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Nutrition per 100g typically
|Carbs||51.4g of which sugars 51.4g|
|Fat||11.4g of which saturates 6.6g|
Sugar 48%, Pasturised EGGS 19%, Rhubarb 19%, Butter 11% (MILK), Citric Acid, Gelling Agent: Fruit Pectin