Taste Tested: Rhubarb Curd

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!

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“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!”

rhubarb curd
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!

Ingredients

  • 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

Instructions

  1. Place rhubarb pieces in small saucepan with 1/4 cup sugar and water on medium heat.
  2. Cook rhubarb until pieces begin to break down (about 15 minutes), stirring occasionally.
  3. Remove pan from heat. Puree rhubarb with a blender or by pushing the cooked mixture through a sieve/strainer. Set aside.
  4. Heat a few inches of water in a double boiler over medium heat.
  5. 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.
  6. Slowly add in rhubarb mixture, one spoonful at a time to temper the egg mixture.
  7. 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.
  8. 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!

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