I was looking for a way to use up the last of the rhubarb that we had in the freezer from the garden last year and I found this recipe for Gingered Rhubarb Curd from a blog called Apt. 2B Baking Co, you can link to the original through the title of the post. There are lots of delicious baked goods and the pictures are gorgeous. I don't recommend looking at the blog when you're bored at work and starving already, it just won't help.
I made the curd and then made some mini biscuits and whipped cream. But the curd would also be completely delicious served with just a spoon. It's that good. So good that you don't even have to have the whipped cream. Or the biscuits. I mean it.
For the Gingered Rhubarb Curd
3/4 pounds rhubarb (about 6 stalks)
1 inch piece of peeled ginger
1/4c water
1/4c sugar (I used brown sugar)
4 egg yolks
1/2c sugar
zest from one lemon
2t lemon juice
3T butter, cut into chunks
1. Wash rhubarb and trim as little off the ends as possible. Cut rhubarb and ginger into 1-inch chunks.
2. In a small saucepan, heat rhubarb, ginger, 1/4c sugar, and water. Cook on medium heat until the rhubarb falls apart and there are no whole pieces left, adding water by the tablespoon if rhubarb sticks to the bottom of the pan.
3. Use an immersion blender to puree the mixture, then put through a fine mesh sieve over a clean bowl
4. Put egg yolks, butter, remaining sugar, lemon zest, and lemon juice in the bowl of a double boiler and whisk to combine. When the sugar has dissolved, add the rhubarb puree by the spoonful, to temper the eggs. Continue stirring the mixture with a rubber spatula over the double boiler until it thickens, about 5 min.
5. Remove from heat and strain the curd to remove any lumps. Cover the curd with plastic wrap and chill completely before using.
yield about 2 cups, you may want to make extra because it is crazy good
3/4 pounds rhubarb (about 6 stalks)
1 inch piece of peeled ginger
1/4c water
1/4c sugar (I used brown sugar)
4 egg yolks
1/2c sugar
zest from one lemon
2t lemon juice
3T butter, cut into chunks
1. Wash rhubarb and trim as little off the ends as possible. Cut rhubarb and ginger into 1-inch chunks.
2. In a small saucepan, heat rhubarb, ginger, 1/4c sugar, and water. Cook on medium heat until the rhubarb falls apart and there are no whole pieces left, adding water by the tablespoon if rhubarb sticks to the bottom of the pan.
3. Use an immersion blender to puree the mixture, then put through a fine mesh sieve over a clean bowl
4. Put egg yolks, butter, remaining sugar, lemon zest, and lemon juice in the bowl of a double boiler and whisk to combine. When the sugar has dissolved, add the rhubarb puree by the spoonful, to temper the eggs. Continue stirring the mixture with a rubber spatula over the double boiler until it thickens, about 5 min.
5. Remove from heat and strain the curd to remove any lumps. Cover the curd with plastic wrap and chill completely before using.
yield about 2 cups, you may want to make extra because it is crazy good
Wow. This looks amazing! Did the curd taste "eggy" at all?
ReplyDeleteyum! i am so excited to try this with my future rhubarb. i love curd. i have been eating my leftover lemon curd by the spoonful too.
ReplyDeletei'm kind of in love with curd, i have to say. i'm thinking of renaming it though.
ReplyDeleteallison: i don't think it tastes eggy, the lemon and the rhubarb and the ginger cut through the egginess of it.
Heheheh: "I love curd." It's such a cute word! Oh dear, that's a rhyme. Anyway, thanks much, Gabie. I might try it!
ReplyDelete