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Rhubarb Curd

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"Don't know what to do with all that extra rhubarb in your garden? Make this tangy curd that's delicious on scones, toast, or in a yogurt parfait. Use thinner rhubarb stalks as they tend to be more tender and less stringy."
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25 m servings 42
Original recipe yields 16 servings (12 ounces)


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  1. 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.
  2. 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.
  3. 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.
  4. Pour into a sterile jar and cool. Curd keeps in the refrigerator for up to 1 week.


  • Cook's Note:
  • 2 cups of chopped rhubarb is about 4 medium stalks.

Nutrition Facts

Per Serving: 42 calories; 2.3 5.1 0.6 42 31 Full nutrition

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