Our new home has a rhubarb plant – the first one I’ve ever owned. And that means so many possibilities…for crumbles, crisps and pies. I’m not a fan of crumbles, crisps or pies, so I’m on a mission to find other recipes that use this super-tart plant.
I came across this recipe for a curd, which is sort of like a pudding. I tweaked it slightly and accidentally doubled the sugar, which turned out quite nice! Turns out curd is a really forgiving recipe, so it’s ok if you have more or less of an ingredient.
This turned out so perfectly delicious. Tart, sweet, creamy – a wonderful alternative to the typical strawberry rhubarb fare. I enjoy it straight out of the jar, but you could put it in crêpes, on toast, on pancakes, the world is your rhubarb curd!
Strawberry Rhubarb Curd
Makes about 4 servings.
- 150 g chopped rhubarb, fresh or thawed
- 100 g chopped strawberries
- zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 3 eggs
- 1 egg yolk
- 1/3 to 1/2 cup sugar (depending on your sweetness preference)
- 2 tablespoons butter
In a small saucepan, combine the rhubarb, strawberries, zest and lemon juice. Heat over medium flame till simmering, cover and simmer on low for about 7 minutes. Mash with a potato masher after a few minutes to break it up as it softens.
Purée the mixture using either a food processor or immersion blender. Set aside.
Using a double boiler or two small saucepans that can stack, fill the bottom pot with 1 inch of water. Bring to a simmer, turn to med/low flame, and add the other pot on top. Whisk together the eggs, yolk and sugar until sugar is well incorporated.
While constantly whisking, slowly add the rhubarb purée. It will thicken as you whisk, turning a lighter color. Whisk until it’s thick enough to coat the back of a spoon.
Stir in the butter till melted. Pour into small jars, add lids, and let cool to room temperature before placing in the fridge. Curd should keep for a couple of weeks, but it may get eaten up before then!