Recipe: Rhubarb Curd
Nothing says Spring like rhubarb. If you like lemon curd, you’ll probably like this rhubarb curd too. I like to spread it on crepes and then roll them up for a weekend breakfast or a sweet snack.
(Makes about 2 Cups and will keep in the fridge for about a week)
6 Stalks of Rhubarb
1/3 Cup Sugar
1 Tbsp Lemon Juice
1 Tbsp Water
6 Egg Yolks
1/2 Cup Sugar
2 Tbsp Lemon Juice
2 Tbsp Unsalted Butter – cubed
Rhubarb – Joan Reynolds, Bearsville, NY
Eggs – Lucie Piedra – East Durham, NY
Butter – Cabot, VT
Slice the rhubarb into chunks. You should have about 2 1/2 cups. Place in a sauce pan with 1/3 cup sugar, 1 Tbsp lemon juice and 1 Tbsp water. Stew over medium-low heat stirring occasionally until the rhubarb falls apart, about 15 minutes. Set aside to cool. Puree until smooth. You should have about 1 cup of rhubarb puree.
Whisk the egg yolks, 1/2 cup sugar and salt in a bowl and place over a double boiler on medium-low heat whisking constantly. Add 1 cup of rhubarb puree and continue to whisk until the mixture reaches 160°, about 10 minutes. Remove from the heat and whisk the butter in one chunk at a time.
Cool to thicken.
What is your favorite way to enjoy rhubarb?
This recipe originally appeared atthefarmersmarket.com. It is re-posted here with permission of the author.
Photo Credit: Cheryl Paff
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