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:
- 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.
- Remove from heat and cool 5 minutes.
- 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.
- 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.
Nutrition Facts:
The recipe makes 8 portions (using an Allulose alternative)
Serving size – 1
- Fiber – 1g
- Carbohydrates – 4g
- Protein – 2g
- Fat– 5g
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