Rhubarb Curd
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Category
Desserts
Ingredients
- 6-8 stalks of rhubarb, cut into 1" pieces
- 3/4 cup sugar, divided
- 4 eggs
- 1 tablespoon Fustini's 12 Year White balsamic
- 1 teaspoon lemon juice
- 4 tablespoons butter, chilled
- fresh berries for garnish
Ingredients
Directions
- Place rhubarb and 1/4 cup of sugar in a small saucepan. Cove the rhubarb with 1" of water and simmer for 20 minutes. Strain, pressing the solids to remove all liquid. Discard solids and reserve rhubarb juice.
- Lightly beat eggs in a small saucepan. Whisk in 2/3 cup of rhubarb juice, vinegar and the remaining 1/2 cup of sugar.
- Place over medium-low heat. Stir constantly with a wooden spoon, cook until the custard thickens and coats the back of the spoon.
- Remove from heat and whisk in butter. Pres through a strainer to remove any lumps. Season to taste with lemon juice to achieve the desired tartness. Chill sauce until thickened and use within one week.