Tart and Sweet Rhubarb Curd
Rhubarb always reminds me of summer. It pairs well with so many fruits and adds wonderful, tart flavor to desserts and savory dishes. This recipe is a chance for this bright red, punchy, versatile rhubarb to stand on its own. Serve on ice cream, cheesecake, spread onto sweet biscuits, or layer into your trifle!
Ingredients
- 1 large thick rhubarb stalk, about 24 inches, cut into 1/2" pieces
- ½ c sugar
- ⅓ c water
- 1 small egg
- 5 egg yolks
- ¾ tsp kosher salt
- 2 limes, juiced
- 6 Tbsp unsalted butter
Instructions
- In a small saucepan, combine the rhubarb, sugar, and water. Bring to a boil, then reduce heat to simmer for 10-12 minutes, or until the rhubarb has softened and can be mashed with a wooden spoon. Transfer to a blender and purée for 1 minute—the rhubarb does not have to be completely smooth.
- In a medium mixing bowl, whisk together the egg, yolks, lime juice, and salt.
- Bring 1-2 inches of water to a boil in a double boiler. Add the rhubarb and sugar purée and heat for 10-12 minutes. When the rhubarb is hot to the touch, remove from the heat. While whisking constantly, drizzle 1 tablespoon of the hot rhubarb puree into the egg and lime mixture to temper the eggs.
- Once you have half of the mixture incorporated, stream in the rest and return to the double boiler over medium heat, stirring semi-frequently until thickened, 14-18 minutes. The curd should coat the back of a spoon and just hold its shape when stirred. If the curd does not thicken, give it a few more minutes.
- Remove from the heat and whisk in the butter, one pat at a time. Transfer to a jar to cool, then refrigerate for up to 3 weeks.