Ingredients
16
16 servings
- •2 cups fresh rhubarb stalks, cut into 1/4-inch dice
- •0.33333334326744 cup white sugar
- •0.25 cup water
- •1 tablespoon lemon juice
- •0.125 teaspoon salt
- •3 egg yolks
- •2 tablespoons butter
Instructions
- Place chopped rhubarb in a medium-sized saucepan. Add sugar, water, lemon juice, and salt. Bring to a boil over medium heat, reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft, about 10 minutes.
- Pour rhubarb mixture into a mini food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining rhubarb mixture to saucepan over low heat.
- Whisk egg yolks together in a small bowl. Slowly add reserved rhubarb mixture, whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Whisk in butter until melted and fully incorporated.
- Pour into a sterile jar and cool. Curd keeps in the refrigerator for up to 1 week.
Nutritional Facts
Per 16 servings
- Calories: 42
- Carbohydrate: 5g
- Fat: 2g
- Fiber: 0g
- Protein: 1g
- Sugar: 4g
Related Recipes
Strawberry Rhubarb Curd
Lemon Rhubarb Bars
Rhubarb Bread
Rhubarb Compote
Rhubarb Custard Bars
Buttermilk Rhubarb Bread
Baked Rhubarb Sauce
Rhubarb Raspberry Crisp
Rhubarb Pudding
Rhubarb Lemonade
Strawberry Rhubarb Crumb Bars
