Skip to main content

Rhubarb Curd

By

 Before rhubarb season wanes, I decided to make some rhubarb curd. It's been on my to-do list for years, but I always remember after all of the rhubarb is gone from the central coast. Argh! Not this year.

Ingredients

  • 6 C sliced rhubarb
  • 1/2 C water
  • zest from 1 organic lemon
  • 1/3 C honey (I used a local avocado honey)
  • 1/2 C organic powdered sugar
  • 8 T butter
  • 8 egg yolks
  • juice from 1 lemon

Procedure
Place the rhubarb, honey, water, and zest in a large, flat-bottom pan.


Cook over medium heat until the rhubarb softens and loses its shape.


In the meantime, place the powdered sugar, butter, and lemon juice in a medium saucepan. Heat the pan until the butter is completely melted. Bring the mixture to a boil.

Beat the yolks. Add 1/3 of the boiling liquid to the beaten yolks then add the mixture back into the boiling liquid. Continue beating over medium heat until it thickens. Be careful not to let the curd boil or it will scramble. Spoon the curd into sterilized jars and keep in the fridge.


One disappointment: the curd didn't retain the lovely pink of the rhubarb. But it was incredibly delicious! I can't wait to use this tomorrow morning.
Labels:

Comments

  1. LoyApril 12, 2015 at 9:13 PM

    Hi Camilla, this is the recipe that I chose to make for April's Secret Recipe Club. It was delicious and very easy to make. You have a fun blog here. Thanks for sharing.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more