This is my lovely new site – no thanks to me, but instead – huge gratitude to the fantastic crew at the Mortimer Marketing Group in Ottawa. I’m so excited to have this brighter, cleaner, more legible, mobile-friendly/responsive space to work in.
Please let me know if you encounter glitches and I’ll work on sorting them. And a huge thank you to all of you who read and follow me including my fellow food bloggers. I’ve been remiss with visiting blogs lately as I wrap up a couple of big work projects but am looking forward to spending a lot more time back on the circuit.
In the meantime, I’m still in my kitchen. And I know I’ve been posting way too many rhubarb recipes but a couple of weeks ago, I had a delightful visit from fellow food blogger, Hilda, from Along the Grapevine. She brought me a large bag of garlic scapes and asked me if I wanted some rhubarb as well. Who could say no? The scapes were eaten almost immediately – mostly sauteed (sounds so much better than fried, doesn’t it?) in bacon fat. Insanely good. And I also made a little garlic scape pesto.
And then I made a batch of rhubarb curd with Hilda’s rhubarb. A dear friend served rhubarb curd with a beautiful cake at a dinner party a couple of weeks ago. That sent me looking for recipes. I found one on the BBC website. But it seemed too complicated since it required using a food processor to process the raw rhubarb and then somehow straining it, etc., and it was about then I tuned out. So then I found another recipe on the Canadian Chatelaine website. It seemed easier but way too eggy.
So this is my own rhubarb curd recipe. I’ve made it twice now and I love it. It’s tangy and creamy all at once. The texture reminds me of lemon curd but the taste is distinctly rhubarb. In fact – it tastes a lot like an old fashioned rhubarb custard pie. You could serve it on scones, or dolloped on a rhubarb cake or plain pound cake. Or eat it with yogurt, or spooned over ice cream, or served over fresh berries. I think it would make a superb base for a homemade rhubarb ice cream. And I’ll tell you, it’s pretty fine just simply spooned straight out of the jar!
A little aside – this is a great kitchen science project on colour mixing because the stewed rhubarb starts out quite red but changes colour rather drastically when you add the eggs – giving the curd the luscious lemony hue.
Thank you Hilda! I loved your gifts from the garden. Thank you Mortimer Marketing Group for the beautiful new blog. Thank you Joy for the gorgeous dinner at your house and the introduction to rhubarb curd. Thank you every single one of you who follows me. I am truly grateful.
- 2 cups washed, dried, chopped rhubarb, fresh or frozen
- 1 tbsp water
- 2/3 cup sugar
- 2 large eggs
- tiny bit of salt
- 2 tbsp lemon juice
- 1/4 cup cold butter, cubed
Bring the rhubarb and water to the boil over medium-high heat stirring often. Lower the temperature and cook until the rhubarb is very soft. Add another tablespoon of water if required but so long as you have the heat low enough and stir occasionally – there shouldn’t be any need.
In the meantime, in a separate bowl, beat the eggs and add the sugar. Once the rhubarb is completely soft, turn the heat down to low, and stir in the sugar and eggs. Add the salt and lemon juice. Turn the heat back to medium high and stirring constantly, bring the mixture to a low boil. Turn the heat back down and stir for another minute or two. Once it is quite thick (will still be slightly runny), remove from the heat. Let it cool a little and it will thicken slightly more.
Once the mixture is reasonably cool, transfer to the food processor and add the butter. Pulse until the mixture is completely smooth. Bottle and refrigerate.