With this delicious Rhubarb Curd, I am happily opening a rhubarb season at Havocinthekitchen.
Don’t get too excited, though. With this Rhubarb Curd, I am likely closing my rhubarb season as well.
Indeed, something is definitely going on in Canada. I used to easily buy rhubarb throughout March late spring here in our local supermarkets. While last year I saw it a few times, this year it has vanished.
Is it a rhubarb crisis? Has the rough (Cold and rainy) spring affected it? I dunno. Anyways, I have seen rhubarb only twice this year. Once that happened at one little farmer market, but that was the way too far from Toronto to grab it. The second time I saw it in our backyard were Andrey has been growing some for me.
Not a lot, but at least it’s something.
Rhubarb Curd vs Other Recipes
Specifically, at the beginning of June, I cut 3 medium rhubarb stalks. Without the leaves, that was around 200 gr. What would you do with such a significant surplus of the fresh rhubarb? I always have a great list of ideas, but that time I needed to opt for only one.
Rhubarb Curd. No doubt. I have been planning on making it since last winter.
Well, we will have some more rhubarb later on, so I haven’t given up on it yet.
This Rhubarb Curd is an irresistible treat. I cannot say it has a really distinctive rhubarb flavor, but it has definitely got a palatable slightly tart aftertaste. It’s a perfect addition to your toast, biscuits, crepes or even a cake (What about Victoria Sponge?)
Personally, I love eating curd just as it is. Out of jar.
What’s your favorite way to enjoy curd?
What’s the most unusual curd’s flavor you’ve tried?
- 2 cup sliced rhubarb (about 200-250 gr)
- 5 egg yolks
- 150 gr butter
- 2/3 cup granulated sugar (or more, to taste)
- juice of 3 lemons
- Place the rhubarb in a little saucepan and add 1/3 cup water. Bring to a delicate boil and then simmer for about 5 minutes or just until it's softened. Slightly cool the rhubarb and then process in the blender (with the liquid).
- In a medium, heavy bottomed saucepan, melt the butter over medium heat. Add the rhubarb puree, lemon juice, sugar, and yolks.
- Cook at medium heat, stirring frequently with a whisk, until thickened, for about 10-15 minutes (Usually it takes even less time).
- Cool and then keep refrigerated.