Rhubarb Curd Recipe

Place chopped rhubarb in a medium-sized saucepan. Add sugar water lemon juice and salt. Bring to a boil over medium heat reduce heat to medium-low and cook stirring occasionally until rhubarb is soft about 10 minutes.

Pour rhubarb mixture into a mini food processor or blender; blend until smooth 10 to 20 seconds. Reserve 1/3 cup and return remaining rhubarb mixture to saucepan over low heat.

Whisk egg yolks together in a small bowl. Slowly add reserved rhubarb mixture whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan and continue whisking for 5 minutes or until mixture is thickened and the curd coats the back of a metal spoon. Whisk in butter until melted and fully incorporated.

Pour into a sterile jar and cool. Curd keeps in the refrigerator for up to 1 week.