I made some lemon curd a week ago and while I stood over it and stirred it occurred to me rhubarb would make a good curd too. We have lots of eggs, we have lots of rhubarb. This afternoon I tried it out. I was hoping for a pale pink mixture but I guess it must be the eggs that give lemon curd its colour, not lemon, so the rhubarb curd is also a cheerful yellow. It tastes lovely. I still want to perfect my recipe but this first attempt is quite passable. Seems like a perfect spring delicacy.
Tag Archives: rhubarb
I’ve been trying to make the most of our rhubarb. Nothing we’ve planted, and growing as it does in various odd spots, it’s fun to tramp about and harvest. (Incidentally, I can’t believe I JUST learned that you are meant to pull and not cut rhubarb!)
So far I’ve made rhubarb muffins and rhubarb oatmeal scones (instead of apple). I also tried a small batch of rhubarb chutney, which was so successful I made a larger batch and canned it. And most recently a rhubarb pie. My pastry left a little to be desired, but the filling was perfect.
I feel like this is just the beginning of the rhubarb, so I’ll probably end up exploring more rhubarb recipes. I’m learning that sometimes baking recipes are too quick to sweeten the rhubarb into submission, so I generally cut back to let the rhubarb shine, or zing. And I’m particularly interested in the non-dessert recipes. Let me know if you have any!