Rhubarb curd doesn't appear to gel quite the same way as citrus curds do, but rather has an almost gelatin soft set to it. I think it would be stellar in the bars that Lara Ferroni originally posted this with, and also perhaps in this giant scone that Bojon Gourmet recently posted that I also can't seem to get out of my head... I cut the sugar quite a bit and found it plenty sweet, but you can use the original proportions if you prefer your rhubarb on the sweeter side.
makes about 12 oz. finished curd
- 400 g. chopped rhubarb (about 14 oz. or 4 c.) I used 10 strawberries, then added the rhubarb to equal 400 g.
- 1/2 c. sugar
- 6 egg yolks
- pinch of salt
- 1 t. or more lemon zest
- 50 g. (about 3 1/2 T.) butter, cut into pieces
In a double boiler (or a bowl over boiling water), whisk the egg yolks, remaining sugar and salt. Whisk until well combined and warm. Add about 1 cup of the rhubarb sauce and the lemon zest. Keep stirring until the mixture is warm again. Check for taste and add more of the pureed rhubarb until you get the desired flavor and color. Remove from heat and stir in the butter a piece at a time until is melts and disappears into the curd.
If you are concerned about lumps as I was, strain the curd through a fine mesh sieve and store in glass jars. Citrus curds have a refrigerated life of a couple of months, but this recipe was listed as one week. I suspect you can get longer out of it, but I also suspect that there will be none left to contend with after a week passes.