Rhubarb is officially my new favourite colour. Aren't these the most beautiful shades of pink? Almost too pretty to eat. ALMOST.
I've actually only just discovered the joys of cooking with rhubarb after impulse buying a bunch at the fruit store last weekend (that colour!). I've had it before in pies and thought of it as a tart apple but it's actually closer in taste to lemon. So I made a curd out of my prize bunch and have been having it for just about every meal since. For breakfast with yoghurt and muesli, as a snack on crumpets and for dessert on meringues. Also straight up with a spoon. A big one.
- 6 thick stalks of Rhubarb
- 1/2 cup Sugar
- 1/4 cup Water
- 4 Egg Yolks
- 1 Tbsp Lemon Juice
- Zest of 1 Lemon
- 45g Butter
Wash and trim ends of rhubarb stalks then cut into 2.5cm chunks. Cook covered, over medium heat, with 1/4 cups sugar and 1/4 cup water until it falls apart (about 10 mins). Using a stick blender, puree until smooth then put through a fine sieve and put aside.
In a bain marie, over medium heat, whisk egg yolks with butter, remaining sugar and lemon until sugar has dissolved. Add rhubarb puree one spoonful at a time while whisking constantly. The mixture will thicken up within about 5 mins. Take off the heat and let cool completely before serving.
If you're storing the curd (you should get some sort of self-discipline medal) it will last about a week in the fridge.
Recipe adapted from Apt 2b Baking co.