chopped rhubarb via Flickr
Last night I made something intended to be both dessert & breakfast. I try to encourage egg-based breakfast most mornings, varying as much as is reasonable for minimal prep time. Lately yogurt is a more refreshing temperature & tart/sweet combo, so I chilled the following curd recipe. It was lovely, filling & well-received by youngsters.
Rhubarb Curd (adapted from Lara Ferroni's recipe)
Ingredients
Prep
Wash and chop rhubarb into .5 inch chunks. Stir with .25 cup of sugar together & let sit 10 min or so. Place in a medium pot with .25 cup water & cook over low heat until you can no longer see whole pieces. Turn off heat & let cool to room temperature. Blend to a smooth puree.
In a double boiler (or a bowl over boiling water), whisk the egg yolks, remaining sugar & salt. Whisk until well combined & warm. Add stewed rhubarb one cup at a time & the lemon zest, while stirring, until you get the desired flavor and color. Keep stirring until the mixture is warm again. Remove from heat and stir in the butter chunks.
If you are not using the curd immediately, let it cool to room temperature and then store refrigerated for up to a week.
In a double boiler (or a bowl over boiling water), whisk the egg yolks, remaining sugar & salt. Whisk until well combined & warm. Add stewed rhubarb one cup at a time & the lemon zest, while stirring, until you get the desired flavor and color. Keep stirring until the mixture is warm again. Remove from heat and stir in the butter chunks.
If you are not using the curd immediately, let it cool to room temperature and then store refrigerated for up to a week.
No comments:
Post a Comment