RHUBARB CURD
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
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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Darlington Okorie
[email protected]This curd is a great way to use up extra rhubarb. It's easy to make and delicious!
Heels4ever Col
[email protected]I love the tangy flavor of this curd. It's the perfect addition to my morning toast.
Saimoon Vuiyan
[email protected]This curd is a bit too runny for my taste. I think I'll try cooking it for a little longer next time.
lindelwa raboya
[email protected]I've tried several rhubarb curd recipes, and this one is by far the best. It's the perfect balance of tart and sweet.
Shamniaz Khan khan
[email protected]This curd is a bit pricey to make, but it's worth every penny. The flavor is incredible!
Waqas Multani
[email protected]I love how versatile this curd is. I've used it as a filling for tarts and cakes, and I've even added it to yogurt for a delicious and healthy breakfast.
Khensane Chauke
[email protected]This recipe was a breeze to follow, and the curd turned out beautifully. I'll definitely be making it again!
Md Bishall
[email protected]This curd is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Karen King
[email protected]I'm not a big fan of rhubarb, but I actually really liked this curd. The tartness of the rhubarb was perfectly balanced by the sweetness of the sugar.
Azraa Sathar
[email protected]This curd is so smooth and creamy. It's the perfect consistency for spreading on toast or pastries.
rabiya rahman
[email protected]I love the color of this curd! It's such a beautiful shade of pink.
Hs Ds
[email protected]This is a great recipe for using up leftover rhubarb. I had a bunch of rhubarb that was about to go bad, and this curd was the perfect way to use it up.
AbdUl AfriDi
[email protected]This curd is a bit too tart for my taste, but I still enjoyed it. I think I'll try adding a little more sugar next time.
Cassandra Luphahla
[email protected]I've made this curd several times now, and it always turns out perfectly. It's a real crowd-pleaser!
Ski Mask Killer
[email protected]The flavor of this curd is amazing! It's the perfect balance of tart and sweet.
Tom Corso
[email protected]This curd is so versatile! I've used it as a filling for tarts and cakes, and I've even spread it on toast for a quick and easy breakfast.
Md Rikchon
[email protected]I love how easy this recipe is to follow. Even as a beginner baker, I was able to make this curd without any problems.
Gabriela White
[email protected]This rhubarb curd is a delightful treat! The tartness of the rhubarb is perfectly balanced by the sweetness of the sugar, and the velvety texture is simply divine.