Rhubarb Curd with Lime
 
Prep time
Cook time
Total time
 
Rich and creamy with a refreshing tart-sweet flavor, this rhubarb curd with lime is the perfect way to add a touch of springtime to your day. Slather it on muffins, biscuits, or scones; swirl it into yogurt; stuff it into crepes; or serve it as one of the spread options on a cheese board.
Author:
Recipe type: Dessert, Condiment, Spread
Cuisine: Seasonal Spring
Yield: About one quart
Ingredients
  • 1 ½ lbs pound rhubarb (10-12 stalks), washed and diced
  • 288 grams (1 ½ cups) organic cane sugar, divided
  • 90 ml (6 Tbsp) water
  • 4 large egg yolks, lightly beaten
  • 2 large eggs, lightly beaten
  • Generous pinch of fine Kosher or sea salt
  • 1 tsp lime zest
  • 15 ml (1 Tbsp) freshly squeezed lime juice
  • 20 grams (4 tsp) coconut oil or unsalted butter
  • Optional: a few drops of hibiscus syrup or beet juice
Procedure
  1. In a medium saucepan over medium heat, combine the rhubarb, 96 grams (½ cup) of the sugar, and the water. Cook, stirring occasionally, for about 10 minutes or until the rhubarb breaks down and falls apart.
  2. Turn off heat, and use an immersion blender or transfer the mixture to a regular blender to puree until smooth. Please exercise caution whenever blending hot liquids, as they have a tendency to splatter - if using a countertop blender, hold down the lid with a kitchen towel. Let the puree cool slightly in the saucepan (pour it back into the pan if you transferred to a blender).
  3. In a medium bowl, whisk together the egg yolks, whole eggs, remaining sugar, salt, lime zest, and lime juice. Slowly drizzle the mixture into the rhubarb puree in the pan, whisking constantly, until thoroughly combined. Turn the heat back on to medium-low and cook for 8-10 minutes, stirring gently and frequently with a wooden spoon or rubber spatula and scraping along the bottom and sides of the pot as you stir, until the mixture reaches 155°F. If you don’t have a thermometer to check the temperature, it should be thick enough to coat the back of the spoon/spatula, and when you swipe your finger through it, the cleared trail you left on the spoon should remain.
  4. Remove the pan from the heat and scrape the curd into a sieve set over a heatproof bowl. Working it against the sides and bottom of the strainer with your utensil, scrape and push the curd through the mesh into the bowl, leaving behind the zest and any clumps of coagulated egg. Discard those solids. Note: if your curd is so thick that it won’t pass through a sieve, process it with the blender for a minute instead.
  5. Stir the oil or butter into the warm curd until completely melted, and mix in the optional coloring if using.
  6. Transfer the curd to airtight glass containers and refrigerate. It will continue to thicken slightly as it chills, and will keep in the refrigerator for 1-2 weeks.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/rhubarb-curd-lime/