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Sunday, June 9, 2013

Rhubarb curd recipe: A terrific way to use your eggs and rhubarb at the same time

Photo:Ken Korczak

My free-range chickens really crank out the eggs in the spring, and rhubarb is also abundant. Thus: What you need are some good recipes that use a lot of both.

I was delighted to find this one for rhubarb curd. You may not normally think of combining eggs and rhubarb, but this is terrific. It works as an excellent topping for cakes, corn bread, pancakes, waffles, even on ice cream.

Here’s the recipe:

2 ½ cups rhubarb cut up into half-inch sections

1/3 cup sugar and ½ cup sugar

4 egg yolks

1/3 cup cranberry juice

2 tbls butter


Combine the rhubarb, 1/3 cup sugar and cranberry juice in a saucepan and cook on medium heat until the rhubarb loses form and forms a sauce. Stir it a lot while cooking, about 10 minutes. Set aside, but keep warm.


Combine egg yolks and ½ cup sugar and place in a heat-proof glass bowl. In another saucepan or kettle, heat up about 2-inches of water to a boil, then reduce heat. Place the bowl of eggs and sugar in or on top of this and let the steaming water heat up the egg mixture until it is quite warm. Stir it the whole time.


Mix the rhubarb sauce in with the egg mixture. Stir well, remove from heat and let cool. Then put it in the refrigerator until is gets really cool – and you’re ready to rock!

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