Rhubarb Curd

Like more traditional lemon curd, this rhubarb variation can be used in a variety of ways. It's great on warm scones or toast or dolloped alongside a slice of angel food cake or on a bowl of fresh strawberries. From Rhubarb Renaissance - Minnesota Historical Society Press.
Rhubarb Curd
Rhubarb Curd

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.5

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.5

servings

Ingredients

  • 2 1/2

    c. rhubarb, cut in 1/2-in. pieces

  • 1/3

    c. plus 1/2 c. sugar, divided

  • 1/3

    c. cranberry juice

  • 4

    egg yolks

  • Pinch salt

  • 2

    tbsp. unsalted butter, cut into 4 pieces

Directions

In a saucepan over medium heat, combine rhubarb, 1/3 cup sugar and cranberry juice and cook, stirring frequently, until rhubarb breaks down into a sauce, about 10 minutes. Remove from heat and set aside. In a saucepan (large enough over which a medium bowl might fit) over medium-high heat, bring about 2 inches of water to a boil. While water is heating, whisk egg yolks, remaining 1/2 cup sugar and salt in a medium bowl. Reduce heat to keep water at a simmer and place bowl over saucepan, whisking constantly until yolk mixture begins to thicken. When yolks are quite warm, whisk in rhubarb mixture, stirring constantly until mixture thickens. Add butter, 1 piece at a time, whisking well, then remove bowl from heat and set aside to cool. Refrigerate in a tightly covered container for up to 1 week. Nutrition information per 2 tablespoons: Calories 97, Fat 3 3., Sodium 16 mg., Carbohydrates 16 g., Saturated fat 2 g., Calcium 30 mg., Protein 1 g., Cholesterol 65 mg., Dietary fiber 0 g.

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