Welcome in spring with this easy recipe for rhubarb curd, a sweet and tangy fruit spread!
- 6 stalks of rhubarb, cut into 1-inch chunks
- 3/4 cup sugar
- 4 egg yolks
- 3 tablespoons butter, cut into chunks
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- Wash the rhubarb, cut off the leafy tops if they are still on them, and trim 1/2 inch off the ends
- Heat rhubarb, ¼ cup sugar, and 4 tablespoons water over medium heat. Cook until the rhubarb falls apart, adding a little bit of water if the rhubarb sticks to the pan while you are cooking it.
- Now puree the mixture until smooth, either with an immersion blender (the best way!) or a regular blender.
- Put a couple inches of water into bottom part of a double boiler and heat it over medium heat. Don’t have a double boiler? Put the water in a regular pot – you can use a heat-proof mixing bowl for the top.
- Put the egg yolks, the remaining sugar, butter, lemon zest, and lemon juice in the bowl of the double boiler before you set it on top of the bottom part. and whisk. When the sugar has dissolved completely, mix in the warm rhubarb puree by the spoonful – don’t put it all in at once, tempting as that may be, because it might heat up the eggs too quickly.
- When all the rhubarb has been mixed in and the water in the pot is simmering, set the bowl over the pot. Stir for about 5 minutes, until warm and slightly thickened. Remove from the heat.
- Press your wonderful rhubarb curd through a fine-mesh strainer (this will give your curd that smooth, pudding-like texture) into a jar or other container with lid. I like keeping mine in a cute little mason jar!
If you don’t eat it all at once, your lovely rhubarb curd will keep in the fridge for up to a week.