I found the first rhubarb at the market the other day! I squealed, jumped around and went appropriately crazy then collected myself and bought four pounds. The first thing I made is this rhubarb curd – sweet, tart, creamy, DELICIOUS.
But before I begin, I would like to take a minute to step off topic and thank the man who invented infant jammies with snaps. Because enclosing a 6-month-old baby (one tiny clasp at a time) into a full body suit is a super relaxing and enjoyable activity. Like offering a fluffy cat several shots of espresso and then giving him a bubble bath.
Next, I would like to ask you to take it easy on me with my first ever self-produced video. I’ve been wanting to give it a go for a while, but this is literally the first time I’ve ever used the video setting on my camera. I consider it a learning experience.
Now, unless your brain can process words at the speed of light, you probably missed the suggested uses for rhubarb curd as they flew up the screen (excuse my first encounter with video editing). They are:
- spoon into tart shells (top with meringue!)
- slather on toast
- swirl into yogurt
- spoon over pancakes, waffles, crepes or a dutch baby (recipe also coming to foodess!)
- dollop onto pound cake or angel food cake
- swirl into cheesecake batter before baking
- sandwich between sugar or shortbread cookies
- top a beautiful pavlova
- serve with scones
- scoop onto ice cream
- fill cupcakes, muffins or donuts
- bake on a press-in pastry crust for rhubarb bars
- layer with whipped cream in a parfait
- smooth between vanilla cake layers
- EAT WITH A SPOON
Rhubarb varies a lot in colour, from beautiful garnet to stalks some that are more yellowy-green than red. For the prettiest pink curd, select the reddest stems you can find.
I personally feel that rhubarb’s texture is one of its best features, but if you want a silky smooth finish (like with lemon curd), force it through a fine-mesh sieve into a bowl before cooling.
If you have patience like I do for things like tiny pyjamas (by the way, I quit – I’m just gonna roll him up in a towel from now on) and waiting for tasty things to cool, you can chill the curd quickly by scraping it into a large freezer bag, then submerging it in an ice bath. It’ll be cold in 10 minutes, about the time it takes you make a dutch baby.
- 24 oz rhubarb 8 medium stalks
- 1 cup granulated sugar
- 1/2 cup water
- 1 tbsp lemon juice or more, to taste
- 2 large eggs + 2 large egg yolks
- 2 tbsp unsalted butter
- Combine rhubarb, sugar and water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and cook, stirring frequently, until rhubarb breaks down to a sauce - about 15 minutes. Stir in lemon juice. Remove from heat and cool 5 minutes.
- Meanwhile, whisk eggs and yolks together in a medium bowl. Very slowly, about a tablespoonful at a time, whisk 1 cup of the rhubarb sauce into the eggs, then gradually whisk the egg-rhubarb mixture back into the saucepan with the remaining rhubarb. Cook over medium-low heat, stirring constantly, for about 7 minutes, until it noticeably thickens (or reaches 165ºF on a thermometer). Stir in butter. Cool completely before serving. Curd will keep for about 5 days in the fridge.