This rhubarb curd is a bit like an old-fashioned rhubarb custard pie in a jar. It’s brilliant by the spoonful but is perhaps more civilized when served with pound cake, or with a batch of scones, or as a topping for cheesecake. It is also perfect served with a bowl of fresh berries and whipped cream or stirred into natural yogurt. Use it like you would lemon curd.
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.
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.