TWD: Cheese and Tomato Galette
Ffwd: Sable breton galette with berries, wheat free

Rhubarb Curd

  Rhubarb Curd

What to do with all that rhubarb when your cupboard is full of jam already?  Make rhubarb curd. Have it as a dip for fruit, scones and cookies.  Substitute it in any recipes calling for lemon or lime curd.  Bake it atop shortbread for a sensational sweet.


Rhubarb Curd

Drain Rhubarb.  Mix all ingredients together.  Microwave for 8-13 min. Whisk well every 2 minutes to ensure even thickening. Let stand 5 minutes, whisking once or twice. The curd thickens as it cools. 

Store your curd in the refrigerator, tightly sealed for up to two weeks.  If you have a lot of green stalks you made want to add some strawberry juice so that the vurd is a pretty pink rather than light green color.

Rhubarb Curd

Other recipes you might enjoy:


Photo Credit:  Julie T Cecchini


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