This tangy rhubarb curd is perfect when you don't know what to do with all that rhubarb in your garden. It's delicious on scones, toast, or in a yogurt parfait.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
42 Calories
Recipe Instructions
Step 1
Pour into a sterile jar and cool. Curd keeps in the refrigerator for up to 1 week.
Step 2
Combine diced rhubarb, sugar, water, lemon juice, and salt in a medium-sized saucepan; bring to a boil over medium heat, then reduce heat to medium-low and cook, stirring occasionally, until rhubarb soft, about 10 minutes.
Step 3
Pour rhubarb mixture into a mini food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup rhubarb mixture; return remaining mixture to saucepan over low heat.
Step 4
Whisk egg yolks together in a small bowl. Slowly add reserved 1/3 cup rhubarb mixture, whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan; continue whisking until mixture thickened and curd coats the back of a metal spoon, about 5 minutes. Whisk in butter until melted and fully incorporated.
Ingredients
3 egg yolks
2 tablespoons butter
1 tablespoon lemon juice
2 cups fresh rhubarb stalks, cut into 1/4-inch dice
