Rhubarb Curd

4.3

(30)

theviewfromgreatisland.com
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Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 2

Cost: $5.03 /serving

Rhubarb Curd

Ingredients

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Instructions

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Step 1

Put the rhubarb and water in a high speed blender like a Vitamix, or a food processor and process until very smooth.

Step 2

Press the puree through a fine mesh sieve so the rhubarb juice comes through, leaving the solids. Use the back of a spoon to as much through as you can. You'll need 1 cup of juice.

Step 3

Put the juice into a saucepan and stir in the sugar and lemon juice. Add the whisked eggs and whisk everything together well.

Step 4

Bring the mixture to a simmer, stirring or whisking constantly, over medium to medium high heat. You can add a few drops of food coloring at this point if you need it.

Step 5

Once the mixture comes to a boil it should be slightly thickened and should coat the back of a spoon (it will thicken more as it chills.) Remove from the heat and add the butter, a bit at a time, whisking in to melt each piece before adding the next.

Step 6

Pour the curd through a mesh strainer to remove any bits of cook egg, then fill your jars. Let cool to room temperature before covering and refrigerating overnight.

Step 7

Use the curd within 2 weeks.

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