Last week I saw ‘Eat Like a Girl’s’ recipe for blood orange and rhubarb curd in the Evening Standard and stored its existence in my memory banks until the weekend, when I happened upon blood oranges for sale on the market. I rushed home and started preparing only to discover that I’d been duped and sold a dud blood orange (read ordinary orange). I decided to just plough on anyway and although my finished curd was fairly insipid in colour, I am happy to report that it tasted divine…less tart than lemon curd (obviously) but with a great rhubarb tang. I passed up the meringue pie in favour of slathering it on thick slices of toast! perfect!