This week, we’re going curd-crazy at the OCTA office, with a tangy, local twist on this tasty topper. A�Consider us tickled pink!
“It’s hard to believe that I spent my childhood running from rhubarb…ah, the follies of youth. Now, the sight of these sturdy stalks is a rosy reminder that spring is at last upon us. A�When I found this recipe on Food52, I knew it would be a lovely way to leap into the season. A�Don’t be surprised if you find yourself standing over the bowl, eating it by the spoonful – this curd is just too delicious for its own good!”
Recipe: Rhubarb Curd
Delicious on tarts, meringues, shortbread, scones, as a dip for fresh fruit…the list goes on and on. A�Sadly, the curd does not!
- 6 stalks Ontario rhubarb, trimmed and cut into 1 inch pieces
- 4 Tbsp water
- 1/2 cup sugar
- 4 Ontario egg yolks
- 1 tsp citrus zest
- 2 tsp citrus juice
- 3 Tbsp Ontario butter, cubed
- Place rhubarb pieces in small saucepan with 1/4 cup sugar and water on medium heat.
- Cook rhubarb until pieces begin to break down (about 15 minutes), stirring occasionally.
- Remove pan from heat. Puree rhubarb with a blender or by pushing the cooked mixture through a sieve/strainer. Set aside.
- Heat a few inches of water in a double boiler over medium heat.
- While the water is heating up, combine egg yolks, citrus zest and juice, butter and remaining 1/4 cup of sugar in the upper basin of the double boiler. Whisk until sugar has dissolved.
- Slowly add in rhubarb mixture, one spoonful at a time to temper the egg mixture.
- Once all of the rhubarb “juice” has been added, place the bowl over the double boiler pot and whisk constantly for five minutes, until the curd has thickened slightly.
- Remove from heat and pull out your samplin’ spoon!
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!