Rhubarb Curd

Normally you will find Lemon Curd. That is the traditional kind. Available in jars at the supermarket. Or you prepare it yourself.

Citrus flavoured curds are getting more common. But I never heard of rhubarb as the base ingredient of curd.

Since we are in high rhubarb season in the moment, I am looking for cooking methods and ideas to use some of the stalks.

I was creativ already this week.

Recipe:

365 g chopped rhubarb, 1/4 cup water

1 cup sugar, juice of 1 lemon, 4 large eggs

2 tbsp butter, 2 or 3 drops red food coloring

Use a strong blender. Chop the rhubarb in 1 inch chunks. Toss it washed with the 1/4 cup of water in the blender. On high mix it to a fine puree. Take a fine mash sieve and press the puree through. Leave the fibers behind. 

Measure 1 cup of rhubarb juice and put it in a pot. Add lemon juice, sugar and crack the eggs in.

Depending on your stove top, a Bain Marie could be the best way. You need heat, but you do not want scrambled eggs. 

On an induction hob that is no problem. Just place the pot on medium heat and start whisking. When it starts to thicken reduce the heat step by step. Whisk constantly.

After 10 to 15 min it thickens enough to coat the backside of a spoon and when you run a finger through it, the line keeps.

Take the pot off the heat. Now you can pass it through a sieve in case you have some cooked egg in. When you are good, just forget that and stir in the room temperature butter.

Fill in jars, cool down and place in the fridge.

Keeps 2 weeks.