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