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 on yogurt.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
42 Calories
Recipe Instructions
Step 1
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 2
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.
Step 3
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 is soft, about 10 minutes.
Step 4
Pour into a sterile jar, cool, and cover. Store curd in the refrigerator for up to 1 week.
Ingredients
3 egg yolks
2 tablespoons butter
1 tablespoon lemon juice
2 cups fresh rhubarb stalks, cut into 1/4-inch dice
