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Rhubarb Curd
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Turn surplus rhubarb into a tangy curd perfect for scones, toast, or yogurt.
Ingredients:
  • 2 cups fresh rhubarb stalks, cut into 1/4-inch dice
  • 0.33333334326744 cup white sugar
  • 0.25 cup water
  • 1 tablespoon lemon juice
  • 0.125 teaspoon salt
  • 3 egg yolks
  • 2 tablespoons butter
Instructions:
  • In a medium saucepan, combine chopped rhubarb with sugar, water, lemon juice, and salt. Cook over medium heat until rhubarb is soft, stirring occasionally, for about 10 minutes.
  • Transfer the rhubarb mixture into a mini food processor or blender. Blend for 10 to 20 seconds until smooth. Set aside 1/3 cup of the mixture and return the rest back to the saucepan over low heat.
  • In a small bowl, vigorously whisk together the egg yolks. Gradually pour and whisk in the reserved rhubarb mixture. Transfer the egg-rhubarb blend back into the saucepan, whisking continuously for 5 minutes until it thickens and coats the back of a metal spoon. Stir in the butter until melted and well combined.
  • Transfer the mixture into a clean jar and let it cool. Store the curd in the fridge for up to 1 week.

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