Rhubarb Curd recipe
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- 2 cups fresh rhubarb stalks, cut into 1/4-inch dice ⅓ cup white sugar ¼ cup water 1 tablespoon lemon juice ⅛ teaspoon salt 3 egg yolks 2 tablespoons butter
Nutrition Info
- 42.2 caloriescarbohydrate: 5.1 gcholesterol: 42.2 mgfat: 2.3 gfiber: 0.3 gprotein: 0.6 gsaturatedFat: 1.2 gservingSize: -sodium: 30.6 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Curd
Directions
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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.
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.
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.
Pour into a sterile jar and cool. Curd keeps in the refrigerator for up to 1 week.