Rhubarb Curd
Valentine's Day Lacto-Ovo Vegetarian Recipes Desserts Eggs Fruits
If you love lemon curd, then you'll adore my new cream. It's equally tangy and creamy, but with the unmistakable aroma of rhubarb. The natural color can vary from yellow to pale pink, depending on the rhubarb's color. If you're not happy with this color, you can use a little red food coloring. I used some of the coloring I use for macarons.
Ingredients
200g rhubarb
80g sugar
zest from 1/4 lemon
1 tablespoon lemon juice
1 egg
1 egg yolk
50g cold butter
1 pinch red food coloring powder (optional)
Makes: 250 ml
How to prepare rhubarb curd
- Cut the rhubarb into pieces and place in a small saucepan together with the sugar, lemon juice, lemon zest, and 50 ml water. Bring to a boil over low heat and cook until the rhubarb is soft (about 10-15 minutes). Let it cool slightly.
- Put it in a food processor/blender and blend well until you have a smooth puree. If your processor doesn't blend well enough, you can pass the puree through a fine sieve.
- Add the egg and egg yolk. Blend.
- Put the mixture in a bowl and place over steam (on a pot of boiling water; but make sure the bottom of the bowl doesn't touch the water). Stir occasionally with a whisk until the cream thickens (about 10 minutes).
- Transfer the cream back to the clean food processor. Let it cool for 3-4 minutes. Now if you don't like the color, you can add a little red food coloring.
- Add the butter cut into cubes in batches while the processor is running. When you've added all the butter, let the processor run for another 30 seconds so the cream becomes airy.
- Pour the cream into a jar. Refrigerate until completely cooled. It will thicken during this time.
Cooked rhubarb
Rhubarb puree
Adding the eggs
Over steam
Adding coloring and butter
