Rhubarb curd

Name: Rhubarb curd
Prep time: 25 min
Total time: 55 min
Yield: 6
Cuisine: Swiss cuisine
Ingredients: 150 g sugar; 5 fresh egg yolks; 100 g butter; 300 g rhubarb; 1 pinch salt; 1 tbsp lemon juice

breakfast Swiss cuisine Spring

Total: 55 min. | Active: 25 min.

vegetarian, lactose-free, gluten-free

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Lemon curd is an old favourite. My new recipe is a springtime version with fresh rhubarb. The combination of delicate rhubarb compote, frothy egg yolks and creamy butter makes a delicious rhubarb curd.

Recipe by:
Claudia - stylingqueen

Ingredients

for 6 dl

Rhubarb
300 g	rhubarb, cut into approx. 1 cm slices
150 g	sugar

Curd
1 tbsp	water
5	fresh egg yolks
1 pinch	salt
1 tbsp	lemon juice
100 g	butter

How it's done

Rhubarb

Mix the rhubarb and half of the sugar in a pan and leave to absorb for approx. 30 mins.

Curd

Add the water to the rhubarb and bring to the boil. Reduce the heat, simmer for approx. 6 mins. until completely soft, stirring occasionally. Puree the rhubarb compote, pour into a thin-sided stainless steel bowl. Add the egg yolks, salt and remaining sugar. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Whisk the mixture for approx. 5 mins. until frothy. Stir in the lemon juice. Remove the bowl from the heat, stir in the butter and continue stirring until the butter has melted. Pour the rhubarb curd into the clean, pre-warmed jars, seal well and leave to cool.

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