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.
- 1/4 cup Xylitol (or 1 cup sugar)
- 2 eggs, lightly beaten
- 1 tbsp Orange Vanilla Sugar
- 3 cups chopped rhubarb microwaved for 6 minutes
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.
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Photo Credit: Julie T Cecchini