You know spring is officially in full effect when rhubarb starts popping up at super markets. I made this last week when I bought 4 pounds and was looking for an array of ways to utilize it. I felt like Bubba from Forest Gump, trying to find a million ways to use up the stuff: rhubarb pie, rhubarb crisp, rhubarb margarita…and rhubarb curd. Oddly enough there’s actually a shortage of it in Los Angeles right now. I tried to buy some today, in fact, and nope, not a single grocery store has it in stock. I’m not sure what the shortage was caused by. Anyone know?
Regardless, here is what to do with it when it pops back up, which it inevitably will. I say give it a week or so. This rhubarb curd is deliciously tart and thick and sweet. Rhubarb is known to make even the sweetest person pucker. I like to describe rhubarb as very tart celery. It needs sugar to balance out the tartness. This curd does just that!
This curd is delicious to smother on a biscuit, a piece of buttery toast or even on top of a scoop of ice cream. I like to keep it in the fridge in a jar so at a moments notice, I can make anything a little bit more awesome.
- 3 to 4 stalks of rhubarb, trimmed and cut into 1-inch pieces
- 2 tablespoons white granulated sugar
- 3/4 cup water
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup white granulated sugar
- 2 large egg yolks
- 2 large eggs
- 1/4 teaspoon salt
- 2 teaspoons freshly squeezed lime juice
- In a small saucepan, set over medium-low heat, add the rhubarb, white sugar and water. Cover and simmer the mixture for about 15 minutes, until the rhubarb has softened and juices are flowing. Pour the rhubarb sugar mixture through a fine-mesh sieve, pressing the rhubarb pulp to release its juices. Return the rhubarb juice to the pot, set over medium heat, uncovered and reduce to 1/3 cup, about 5 minutes. Set aside to cool.
- In the stainless steel bowl (note: you’ll use this bowl as a makeshift double-boiler later) of your stand-up mixer, add the softened butter and sugar and beat until light and fluffy, about 2 minutes.
- Add the egg yolks, beat the mixture together, and then add the eggs, beating again until they’re well incorporated. Stir in the salt, and then in a few batches, add the reserved rhubarb juice and lime juice. The mixture will look curdled and you might scratch your head and wonder if it’s right, it will be!
- Rinse out the small saucepan you used earlier, and fill it with a few inches of water. Bring the water to a simmer and place your stainless steel bowl of curd mixture on top. Stir constantly, and heat the curd slowly enough that the sugar has time to dissolve and the whole mixture becomes cohesive and thick; this step usually takes about 12 to 17 minutes. Pull the curd from the heat when it is just thick enough to coat your spoon and until a thermometer reads 166 degrees F. The curd will thicken even more as it cools.
- I ran the curd through a sieve into a chilled bowl a few times just to ensure it was silky smooth. I highly recommend this step! If you like, add a drop of food coloring to make it look a bit more like rhubarb; this step is entirely optional. Transfer the curd to a container a keep in the fridge, in an airtight container, for up to a week.
This recipe was originally posted on PBS Food.