Rhubarb Curd

My grandma loves rhubarb and always enjoys my lemon curd on scones, so I decided to make a batch of rhubarb curd to create a few desserts for her birthday party! It was so delicious that I've actually made 3 batches in under a week! This rhubarb curd is delicious spread over scones or waffles, tucked into mini tartlets, or blanketing shortbread as a bar dessert! Tart, sweet, and addictive... if you like rhubarb, I promise you're going to love this!

Rhubarb Curd
Makes about 1 1/2 cups

6 egg yolks
2 tablespoons lemon juice
1/2 cup sugar
pinch of salt
1 cup rhubarb puree (check out the recipe here)
3 tablespoons unsalted butter

1. In a medium saucepan, whisk together everything but the butter.
2. Using a candy thermometer, cook over medium-low heat whisking constantly until it reaches 160 degrees, about 10 minutes.
3. Remove from heat and stir in butter.
4. Strain through a fine mesh strainer to remove any lumps and chill completely. Rhubarb curd can be stored in the refrigerator up to a week or frozen for several months before being used.

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