Wednesday, April 16, 2014

Rhubarb Curd

 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.


  • 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.

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.

1 comment:

  1. 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.


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