Ingredients
1 pound chopped rhubarb
1 cup granulated sugar
6 whole eggs
1 stick (8 tablespoons or 4 ounces) butter, cubed (I use salted but feel free to use unsalted and add a small pinch of salt to the curd)
zest and juice of one lemon
1 vanilla bean, split lengthwise
Instructions
- Whisk eggs in a large bowl and set aside.
- Place rhubarb, sugar, and vanilla bean in a saucepan and place over medium high heat. Cook, stirring often, until sugar is dissolved and rhubarb has softened and broken apart.
- Remove from heat and add lemon zest and juice. Stir well and ladle some of the hot rhubarb mixture into the eggs, whisking as you add.
- Pour the tempered egg mixture back into the pot and stir well.
- Return to medium low heat and cook stirring almost constantly for about 5 minutes until mixture reaches 170 degrees F. Continue cooking over low heat, stirring constantly, for 5-10 more minutes to ensure a nice thick curd.
- Remove from heat, remove vanilla bean, and stir in butter a few chunks at a time. When all butter has been added and is fully incorporated, strain mixture through a fine mesh strainer. Cover rhubarb with plastic wrap, pressing it right down on the surface, and place in the refrigerator to chill and thicken.
Notes
I try to streamline recipes when I can. Rather than have you strain twice, I just leave the rhubarb in the whole time and strain just once at the very end. If you prefer to strain the rhubarb before adding to the eggs, you can. Then you will want to strain again after cooking the custard to remove any overcooked bits of egg.
If you want to skip straining, you can blend this in a high powered blender (remove vanilla bean first!). Your curd may be a tiny bit less smooth but it will be smooth enough and very good.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: breakfast, dessert, brunch
- Method: stovetop
- Cuisine: American