Some cosmetic changes in preparation for larger site changes in the works.

Close
mistral, http://ucanr.edu/blogs/SBMFP/

REC: Rhubarb Curd

Veteran Member
2404 posts
Joined: Dec 31, 2005

Options

Posted to Thread #27575 at 4:52 pm on Apr 27, 2015

RHUBARB CURD

3 cups chopped rhubarb
A handful of strawberries for colour and flavour (otherwise, the curd can be quite yellow from the yolks - I also used a few drops of beet juice to add rosiness)
Juice from one small lemon (around 2 tbsp)
1/3 cup sugar
1/4 cup water

7 egg yolks
1/2 cup sugar
1/4 cup butter
Pinch of sea salt

Put the rhubarb, juice of half a lemon, sugar and water in a small pot and simmer gently until rhubarb is soft. Blend into a smooth puree.

Whisk egg yolks, remaining sugar, and salt in a double boiler until warm. Gradually add the rhubarb puree, stirring vigorously between each addition. Do not allow the mixture to boil or the eggs will curdle (yuck! rhubarb omelette!)

Once the consistency is rich and thick, remove from heat and gradually add butter, stirring until melted. Cool the curd and bottle up in jars. Refrigerate.


A Proud "Master Food Preserver San Bernardino County" since 1996!


Other messages in this thread: