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.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
42 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Pour into a sterile jar and cool. Curd keeps in the refrigerator for up to 1 week.
Ingredients
¼ cup water
⅛ teaspoon salt
3 egg yolks
2 tablespoons butter
⅓ cup white sugar
1 tablespoon lemon juice
2 cups fresh rhubarb stalks, cut into 1/4-inch dice
