I’m keen on desserts that have a bit of tang to them. Sweetened only with honey, this rhubarb curd is a gentle way to enjoy a truly unique spring harvest. If you don’t have a high powered blender, a food processor will work, but the result will be not nearly as smooth and a bit more difficult to work through the strainer. The color of the rhubarb will fade a bit with cooking, but pay no mind. If you only have access to green rhubarb, the resulting color will be a light green instead of a light pink – it’s delicious either way.
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- 5 large rhubarb stems, cut into 1" pieces
- 3 eggs
- 2 tbsp all-purpose flour (I use einkorn)
- 3/4 cup honey or sugar of choice
- 3/4 cup butter
- Whipped cream, for serving
In a high-powered blender, combine the rhubarb, eggs, flour, and honey. Blend for 3-4 minutes on high speed until it is smooth, stirring if needed to ensure no large pieces of stalks remain.
Melt the butter in a saucepan over medium heat. Place a fine mesh strainer over the saucepan and pour half of the contents of the blender into the strainer. Use a wooden spoon to stir the rhubarb mixture, squishing out as much of the liquid as possible. When no more can be smashed through the strainer, dump out the strainer, and pour in the second half of the blender contents. Repeat until no more liquid can be extracted from the mixture.
Use a whisk to heat the mixture slowly, whisking constantly. When the curd is the thickness of pudding, which should take about three minutes, turn off the heat. Pour the curd into serving dishes and let chill for a few hours before topping with a dollop of fresh whipped cream.