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Rhubarb Curd
Makes about 1 ½ cups
10 ounces rhubarb, trimmed and cut into 1-inch pieces (about 3 cups)
½ cup plus 1 tablespoon sugar
4 egg yolks
2 eggs
¼ teaspoon kosher salt
6 tablespoons unsalted butter, chopped into pieces
1. Puree the rhubarb in the food processor until smooth, about 2 to 3 minutes (add a few teaspoons of water if necessary to help the rhubarb move though try to keep this to a minimum so it doesn’t dilute the juice). Pour into a bowl lined with cheese cloth. Tighten the cheese cloth and squeeze out the juice with your hands, discarding the pulp. You should get about 2/3 cup of juice.
2. In a double boiler or a stainless steel medium bowl set on top of a medium heavy-bottomed pot with 2 inches of simmering water, combine the rhubarb juice, sugar, eggs, egg yolks and salt. Stir constantly, with a whisk, making sure to scrape the bottom and sides, while the liquid thickens and coats the back of a wooden spoon, about 18 to 20 minutes. Remove from heat and whisk in butter until dissolved.
3. Strain the curd through a fine-mesh sieve and chill completely. Store, refrigerated, in an air-tight container.

Views: 107

Comment by Jennifer on March 22, 2013 at 9:15am

YUM. Recipe, please—especially the lemon poppy seed! And the rhubarb. And the raspberry. And the mango.


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