RHUBARB CURD

Rhubarb Curd image

Don't know what to do with all that extra rhubarb in your garden? Make this tangy curd that's delicious on scones, toast, or in a yogurt parfait. Use thinner rhubarb stalks as they tend to be more tender and less stringy.

Provided by France C

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 25m

Yield 16

Number Of Ingredients 7

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Ingredients

2 cups fresh rhubarb stalks, cut into 1/4-inch dice
⅓ cup white sugar
¼ cup water
1 tablespoon lemon juice
⅛ teaspoon salt
3 egg yolks
2 tablespoons butter

Steps:

Place chopped rhubarb in a medium-sized saucepan. Add sugar, water, lemon juice, and salt. Bring to a boil over medium heat, reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft, about 10 minutes.
Pour rhubarb mixture into a mini food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining rhubarb mixture to saucepan over low heat.
Whisk egg yolks together in a small bowl. Slowly add reserved rhubarb mixture, whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Whisk in butter until melted and fully incorporated.
Pour into a sterile jar and cool. Curd keeps in the refrigerator for up to 1 week.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.1 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 30.6 mg, Sugar 4.4 g

Heather Bell

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This curd sounds delicious, but I'm allergic to rhubarb. :(

sabir gorkha

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I don't have any rhubarb on hand. Maybe I'll try this recipe next time I'm at the store.

Anas JANI

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This recipe seems a bit complicated. I'm not sure if I'm up for the challenge.

Colter Hammon

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I'm not a huge fan of rhubarb, but this curd sounds intriguing. I might have to give it a try.

Shipon Miah

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This curd looks so delicious. I'm going to have to try it soon.

Syed ali

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I can't wait to try this recipe. I love rhubarb!

M Rizwan Bhatti

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This curd sounds like the perfect addition to my next brunch.

Gran Fanmi

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I'm definitely going to try this recipe. It sounds delicious!

Said Zaroug

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This curd is delicious! I can't wait to try it on my next batch of scones.

Jainul Hawari

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I'm so glad I found this recipe. It's a great way to use up all that extra rhubarb.

Nakyobe Deborah

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This curd is the perfect balance of tart and sweet. It's not too sweet, which I appreciate.

aabuhang chamling

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I love the bright pink color of this curd. It's so cheerful and it makes me happy just looking at it.

Saaimjee Saaimjee

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This curd is so easy to make and it's so versatile. I've used it on toast, scones, and even in a smoothie. It's always delicious.

Blessings Phiri

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I'm not a big fan of rhubarb, but I decided to give this recipe a try. I'm so glad I did! The curd is delicious and it's the perfect way to use up all that extra rhubarb.

Ak pariyar

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This curd is amazing! I used it to fill a tart and it was a huge hit. The flavor is perfect and the curd held up beautifully in the tart.

Samson Adebori

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I was a bit skeptical about this recipe because I'm not a huge fan of rhubarb, but I was pleasantly surprised. The curd is delicious! It's not too tart and it has a lovely creamy texture. I'll definitely be making this again.

Mandira Mahato

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This is the best rhubarb curd I've ever had. It's so smooth and creamy, and the flavor is out of this world. I'll definitely be making this again and again.