Rhubarb Curd

 

Don't be alarmed, I am not talking about cheese curds! Fruit curd is something completely different, it's known as a dessert sauce and is a wonderful thing indeed. Fruit curd is generally made by cooking together fruit, eggs, and sugar until thick. It's excellent as a tart filling, dolloped on yogurt, or spread over scones.

 

What you need to know about rhubarb curd is that I can’t stop eating it. It's not sour like rhubarb, it's a perfect combination of subtle rhubarb flavour with just enough sweetness to make it a treat. As I mentioned before, there are loads of ways to enjoy rhubarb curd, you could make some nice meringue nests or scones, which would act as a civilized vehicle on which the rhubarb curd could travel to your mouth, or like me you could be a purest and simply use a spoon. I found this recipe over on the Chatelaine website and after cutting down on the sugar, I think it turned out really well. I’m already plotting a second batch of this creamy, tangy goodness, maybe next time I’ll even try a dollop of it on yogurt for breakfast. Nah, probably not.

 

Rhubarb Curd

2 eggs

3/4 cup sugar, separated into ½ cup and ¼ cup

2 cups finely chopped rhubarb, about 6 stalks

1/4 cup water

2 Tbsp lemon juice

1/4 cup cold unsalted butter, cut into 6 cubes

 

Whisk eggs with 1/2 cup sugar in a large bowl.

Combine rhubarb with remaining 1/4 cup sugar and water in a medium saucepan set over medium-high. Bring to a boil, then reduce heat to medium. Gently boil until rhubarb is soft, 7 to 8 min. Remove from heat. Whisk rhubarb until smooth. Whisk in lemon juice.

Whisk rhubarb mixture slowly into egg mixture. Scrape back into saucepan and set over medium-low. Continue cooking, stirring constantly with a wooden spoon, until thick, about 10 min. Remove from heat and stir in butter, a cube at a time, until smooth. Chill completely before using.

 

Optional -  Whirl mixture in a blender for an extra-smooth texture.

 

 

 

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