Strawberry Rhubarb Curd Recipes

RHUBARB CURD

Rhubarb Curd image

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.

Provided by France C

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 25m

Yield 16

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.1 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 30.6 mg, Sugar 4.4 g

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