Rhubarb Curd

Rhubarb Curd

Ingredients:

• 2 cups chopped rhubarb
• 1/2 cup water
• 1/2 cup sugar
• 3 egg yolks
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the rhubarb and water. Cook over medium heat until the rhubarb is soft, about 10 minutes.
2. Remove from heat and blend the rhubarb until smooth. Strain the puree to remove any fibers.
3. Return the rhubarb puree to the saucepan and add sugar. Cook over low heat until the sugar is dissolved.
4. In a separate bowl, whisk the egg yolks. Gradually add some of the rhubarb mixture to temper the eggs.
5. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens.
6. Remove from heat and stir in the butter and vanilla extract until smooth.
7. Transfer the rhubarb curd to a jar and let it cool before refrigerating. Enjoy on toast, scones, or as a filling for pastries!

This rhubarb curd recipe is a delightful and tangy treat that can be enjoyed in a variety of ways. Whether spread on toast, dolloped on scones, or used as a filling for pastries, this versatile curd is sure to brighten up any meal or snack. To make this rhubarb curd, you’ll start by cooking down fresh rhubarb until it’s soft and pureed. The addition of sugar helps to sweeten the tartness of the rhubarb, while egg yolks and butter give the curd a rich and creamy texture. A hint of vanilla extract adds a touch of warmth to the flavor profile. Once you’ve cooked the rhubarb mixture and tempered the eggs, all that’s left to do is let the curd cool before storing it in the refrigerator. It’s best enjoyed cold, so be sure to give it some time to chill before digging in. Whether you’re a fan of rhubarb or just looking to try something new, this rhubarb curd is a delicious and unique option. Give it a try and see how this tangy-sweet spread can elevate your breakfast or dessert game! source = www.studiodemisel.fr