A couple members of my cooking club were interested in the recipe for Rhubarb Curd in Rhubarb Renaissance, by Kim Ode. I said that I would send the recipe to them but since I had a lot of rhubarb on hand, I thought I would also make the recipe. I made two substitutions: 1) grape juice instead of cranberry juice, and 2) salted butter instead of unsalted. These substitutions seemed to work well. Here is the recipe as shown in the book.
RHUBARB CURD. Makes about 1-1/2 cups.
* 2-1/2 cups rhubarb, cut in half-inch pieces
* 1/3 cup plus 1/2 cup sugar, divided
* 1/3 cup cranberry juice
* 4 egg yolks
* Pinch of salt
* 2 tablespoons, unsalted butter, cut in four pieces.
Combine rhubarb, 1/3 cup sugar, and cranberry juice in a saucepan and cook over medium heat, stirring frequently, until rhubarb breaks down into a sauce, about 10 minutes. Set aside.
Bring about 2 inches of water to a boil in a saucepan over which a medium bowl will fit. While the water is heating, whisk together the egg yolks, remaining 1/2 cup sugar, and salt in a medium bowl. Reduce heat to keep the water at a simmer and place the bowl over the saucepan, whisking constantly until the yolk mixture begins to thicken.
When the yolks are quite warm, whisk in the rhubarb mixture, stirring constantly until the mixture thickens. Add the butter a piece at a time, mixing well, then set aside to cool. Refrigerate for up to a week.
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| Rhubarb, grape juice and sugar |
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| Egg yolks, sugar and salt
Rhubarb curd is good with all of the same things as lemon or orange curd: scones, in desserts, on toast, and so many other things. The prepared curd will last about a week in the refrigerator.
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