Rhubarb Curd Recipe

Ingredients

• 16 ounces frozen rhubarb (defrosted)
• 2 1/2 teaspoons gelatin powder (1 packet)
• 10 ounces granulated sugar (1 1/4 cups)
• 3 large eggs
• 2 tablespoons lemon juice
• 1/4 teaspoon table salt

Instructions

1. 1

   In a food processor, puree 16 ounces frozen rhubarb for 4-5 minutes until it looks like applesauce. Strain the rhubarb through cheesecloth to remove the fiber. You should get 1 ½ cups (12 oz, 360ml) juice.

2. 2

   Bloom 2 ½ teaspoons gelatin powder in ¼ cup of the rhubarb juice in a medium size bowl. Set it aside.

3. 3

   Thoroughly whisk together 10 ounces granulated sugar and 3 large eggs in a medium saucepan. Add the rhubarb juice, 2 tablespoons lemon juice and ¼ teaspoon table salt.

4. 4

   Put a fine mesh sieve over the bowl with the gelatin and keep it near the stove.

5. 5

   Heat the egg/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with white foam over the surface. As it heats up the curd will thicken and the foam will disappear.

6. 6

   Cook until the curd begins to boil. Immediately remove from the heat and pour through the sieve over the gelatin.

7. 7

   Stir until the gelatin is melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.

8. 8

   Refrigerate 8 hours or overnight to set the gelatin.