Rhubarb

by Peter on Jun.06, 2009, under Desserts & Sweets, fruit

Rhubarb is one of those foods that you either love or hate. I absolutely love it and would venture to guess that a good number of the people who claim to hate it have never actually tried it. it wasn’t always that way with me though. As a younger child I wouldn’t touch the stuff, but then, when I was around 8 or 9 years old, I braved my first bite of rhubarb pie and it has been love ever since. To this day, my favorite way to eat rhubarb is in a pie although I don’t think I have every turned my nose up to anything made with it. Technically a vegetable, rhubarb is most often treated as a fruit, making its way into pies, cakes, muffins and various other desserts. For the more adventurous, rhubarb makes a great sauce or chutney for rich or fatty meats, its tartness cutting through the richness of a country style pate or terrine, or complimenting any number of pork preparations.

Although in pies is my favorite way to eat rhubarb, the Internet is full of rhubarb pie recipes, so today’s recipe offering is for a Rhubarb Curd. Use this curd in the same way you would normally use lemon curd; slathered on scones or biscuits, as a filling for pastries, make a Rhubarb Meringue Pie, or use it as a base for any number of fruit tarts, the list is endless. I also like it just topped with freshly whipped cream.

Rhubarb Curd

1 pound Rhubarb, chopped (about 3 1/2 to 4 cups)
3/4 cup Sugar
1/3 cup Water
1 tsp. Vanilla Extract
6 Tbsp. Unsalted butter, cut into chunks
3 each Eggs, large
2 each Egg yolks
1 pinch Salt

Combine the rhubarb, sugar and water in a nonreactive saucepan. Cook over medium heat until most of the water has evaporated and the pulp is just starting to stick to the bottom (about 15 minutes). Transfer the rhubarb to a food processor and process until completely smooth. Meanwhile beat the eggs, yolks and vanilla extract until combined. Return 1 1/2 cups of the rhubarb to the saucepan along with the butter and place over medium heat, stirring constantly, until the butter is melted. Add the salt and stir to incorporate. Temper the eggs by whisking in about 1/4 rhubarb puree then pour the egg mixture into the pan with the remaining rhubarb. Cook over medium heat, stirring constantly, making sure to continually scrape the bottom and sides. Cook until the mixture thickens to the consistency of mayonnaise and reaches a temperature of approximately 165-170 degrees. Don’t allow the mixture to get too hot or the eggs will curdle. When done remove from heat and quickly whip the mixture to smooth out any lumps. Pour into a clean bowl and press plastic wrap directly onto the mixture to avoid a skin forming as it cools. Place in the refrigerator and allow to cool completely before using.

Note: If, like me, you aren’t blessed with the red stemmed rhubarb, you can add a little red food coloring to the mixture to give a more desirable color, but be careful and don’t add too much. It should be more a delicate pink than bright red.

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