Rhubarb curd

Rhubarb curd recipe

Yummie curd made of tender Spring rhubarbs

I love rhubarb on a level only be compared to that of champagne and well made Belgian chocolate.

This has probably something to do with those moments when Spring has just sprung and you start preparing the vegetable beds for all the goodies about to be sown – and then rhubarbs are already sticking up in the shape of little colourful temptations. In a way, they are the first signs of a good Summer to come, for yet another year.

It the you can’t find any locally produced rhubarb, go for the store-bought if it’s of good quality. It’s not like harvesting from your own garden, but that does not mean you should be ashamed of yourself because you must use a German variety, cultivated under laboratory-like conditions, packed half ripened and transported by a gas-guzzling lorry through half of Europe, only to end up in your kitchen? No chance.

For instance, look at me, when spring is yet weeks away and the craving becomes so intense that the shame gets pushed back to the same corner of my conscience where the indulgence of the aforementioned Belgian chocolate and nocturnal shameful éclair-eating frenzies are housed.

Anyway, this is a very scrummy, thick curd. To ensure the colour of the curd, I recommend using only the red part of the stalk.
If you happen to have a lot of clementines lying about you can of course also make a clementine curd while you’re at it.

The curd can be refrigerated for up to a week and is perfect on toast, on a Pavlova or as a layer in a typical Summer torte.


Rhubarb Curd

Time: 30 minutes

  • 400 g rhubarb
  • 1/2 dl caster sugar
  • 1/2 dl water
  • 6 egg yolks
  • 1 1/2 dl caster sugar (yes, more sugar)
  • A pinch of salt
  • 1/2 lemon (zest only)
  • 50 g butter
  1. Wash the rhubarb and then cut it in smaller pieces.
  2. Put the pieces in a saucepan, pour over the sugar, stir a few turns and let it stand for 15-20 mins.
  3. Pour over the water and bring to boil on medium heat.
  4. Boil until all pieces have dissolved.
  5. Take off the heat and let it cool to room temperature.
  6. Mix (Go, hand blender!) to a completely smooth puré.
  7. Put the yolks in a bowl and place it in a water bath, in a pan. Don’t add so much water that it reaches the bowl – make sure you leave some space.
  8. Whisk the yolks lightly and then add sugar, salt and the lemon zest.
  9. Stir continuously until the mixture becomes warm (but don’t allow to get hot).
  10. Add a deciliter of rhubarb puré and continue to stir until the curd has warmed up again.
  11. Add roughly a deciliter of the puré (but a bit more if you prefer it slightly looser).
  12. Keep on stirring (not intensely, but softly and kindly with a spatula for an even and slow reheating) until the curd is warm and thick.
  13. Take it off the pan and add the lumps of butter. Stir until dissolved and no lumps remain.
  14. Pour into well cleaned jars.

 

 

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