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Diabetes Bites - curated collection of recipes for type 1 & type 2 diabetes

A curated collection of recipes for type 1 and type 2 diabetes by a diabetes educator and nutritionist, complete with nutritional information.

Rhubarb Curd

Original recipe: foodess.com

INGREDIENTS:

  • 24 oz rhubarb 8 medium stalks
  • 1 cup granulated sugar OR Sugar alternative (recommend Allulose)
  • ½ cup water
  • 1 tbsp lemon juice or more, to taste
  • 2 large eggs + 2 large egg yolks
  • 2 tbsp unsalted butter

DIRECTIONS:

  1. Combine rhubarb, sugar and water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and cook, stirring frequently, until rhubarb breaks down to a sauce – about 15 minutes. Stir in lemon juice.
  2. Remove from heat and cool 5 minutes.
  3. Meanwhile, whisk eggs and yolks together in a medium bowl. Very slowly, about a tablespoonful at a time, whisk 1 cup of the rhubarb sauce into the eggs, then gradually whisk the egg-rhubarb mixture back into the saucepan with the remaining rhubarb.
  4. Cook over medium-low heat, stirring constantly, for about 7 minutes, until it noticeably thickens (or reaches 165ºF on a thermometer).  Stir in butter.  Cool completely before serving.  Curd will keep for about 5 days in the fridge.

PRO-TIPS:

I recommend looking at the recipe on the website listed above for ways to incorporate this sauce as a topping on other treats.

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