Post by Granny Smith on Jun 11, 2013 17:00:15 GMT -5
Rhubarb Curd
3 cups rhubarb
1/4 cup sugar
6 egg yolks
1/2 cup sugar
pinch of salt
grated rind of half a lemon
a few drops of lemon juice
1/3 cup butter
Cut into 1/2" pieces and mix with 1/4 cup sugar. Let stand for at least 30 minutes. Put in the pot and cook until the rhubarb falls apart. Blend the prepared mass until smooth and set aside to cool.
In a bowl, place the egg yolks, 1/2 cup sugar and a pinch of salt. Beat until light and fluffy, then put in a pot. Heat over low heat, stirring constantly so as not to scramble the eggs. When the mixture is hot add the rhubarb puree, zest and lemon juice. Continue stirring over low heat until thickened. Add the diced butter and mix until incorporated. Put into jars, cool, and store in the refrigerator.
I would provide the link, but I translated it from Polish, reworded awkward instructions, and converted the measurements from metric, so I have to take the blame if it isn't good.
3 cups rhubarb
1/4 cup sugar
6 egg yolks
1/2 cup sugar
pinch of salt
grated rind of half a lemon
a few drops of lemon juice
1/3 cup butter
Cut into 1/2" pieces and mix with 1/4 cup sugar. Let stand for at least 30 minutes. Put in the pot and cook until the rhubarb falls apart. Blend the prepared mass until smooth and set aside to cool.
In a bowl, place the egg yolks, 1/2 cup sugar and a pinch of salt. Beat until light and fluffy, then put in a pot. Heat over low heat, stirring constantly so as not to scramble the eggs. When the mixture is hot add the rhubarb puree, zest and lemon juice. Continue stirring over low heat until thickened. Add the diced butter and mix until incorporated. Put into jars, cool, and store in the refrigerator.
I would provide the link, but I translated it from Polish, reworded awkward instructions, and converted the measurements from metric, so I have to take the blame if it isn't good.