Dont know what to get gone all that new rhubarb in your garden? Make this tangy curd thats delicious a propos scones, toast, or in a yogurt parfait. Use thinner rhubarb stalks as they tend to be more sore spot and less stringy.
The ingredient of Rhubarb Curd
- 2 cups fresh rhubarb stalks, cut into 1/4-inch dice
- u2153 cup white sugar
- u00bc cup water
- 1 tablespoon lemon juice
- u215b teaspoon salt
- 3 egg yolks
- 2 tablespoons butter
The instruction how to make Rhubarb Curd
- Place chopped rhubarb in a medium-sized saucepan. mount up sugar, water, lemon juice, and salt. Bring to a boil beyond medium heat, condense abbreviate heat to medium-low and cook, stirring occasionally, until rhubarb is soft, virtually 10 minutes.n
- Pour rhubarb merger into a mini food processor or blender; mixture until smooth, 10 to 20 seconds. Reserve 1/3 cup and return unshakable rhubarb fusion to saucepan on top of higher than low heat.n
- raise a fuss egg yolks together in a small bowl. Slowly accumulate reserved rhubarb mixture, whisking constantly. Slowly rouse egg-rhubarb merger back into the saucepan and continue whisking for 5 minutes, or until join up is thickened and the curd coats the support back up of a metal spoon. disquiet in butter until melted and fully incorporated.n
- Pour into a sterile jar and cool. Curd keeps in the refrigerator for occurring to 1 week.n
Nutritions of Rhubarb Curd
calories: 42.2 caloriescarbohydrateContent: 5.1 g
cholesterolContent: 42.2 mg
fatContent: 2.3 g
fiberContent: 0.3 g
proteinContent: 0.6 g
saturatedFatContent: 1.2 g
servingSize:
sodiumContent: 30.6 mg
sugarContent: 4.4 g
transFatContent:
unsaturatedFatContent:
