RHUBARB CURD
Don't know what to do with all that extra rhubarb in your garden? Make this tangy curd that's delicious on scones, toast, or in a yogurt parfait. Use thinner rhubarb stalks as they tend to be more tender and less stringy.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.1 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 30.6 mg, Sugar 4.4 g
RHUBARB CUSTARD BARS
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB CURD
The sharpness of this pink fruit works wonderfully in a buttery curd - serve on warm scones, crumpets or in pastry tart cases
Provided by Sarah Cook
Categories Breakfast, Condiment
Time 35m
Yield Makes 2 jars
Number Of Ingredients 6
Steps:
- Put the rhubarb in a blender or food processor and whizz until as fine as it will go. Set a sieve over a bowl, and tip in the rhubarb, pushing pulp with a wooden spoon to get through as much juice as you can.
- Add the eggs, butter, cornflour, sugar and 250ml rhubarb juice (save the rest) to a pan and set over a very low heat. Whisk until all the butter has melted, then, using a wooden spoon, stir constantly until the curd has thickened to a consistency a little thicker than custard. Don't be tempted to increase the heat to speed up the process, as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
- Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in 100ml more of the reserved juice and a small splash of grenadine if you would like your curd a bit pinker, before chilling. Once cold, taste - add a splash more rhubarb juice if it needs sharpening, then spoon into jars. The curd will keep, stored in the fridge, for up to a week. Eat on scones, crumpets or hot buttered toast, or dollop into sweet pastry cases to make mini curd tarts.
Nutrition Facts : Calories 70 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
GO ANYWHERE RHUBARB SQUARES
Shares Spearville, Kansas field editor Pat Habiger, "Everyone loves these squares, which travel well to picnics and potlucks. The recipe combines rhubarb filling with a cookie crust."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11x7-in. baking dish. Bake at 350° for 12 minutes. , For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust. , Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.
Nutrition Facts : Calories 142 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 48mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB CUSTARD BARS
Imagine lemon bars, but made with a tangy rhubarb curd instead of citrus, and you'll get a sense of this sweet-tart confection. The rhubarb curls on top make it pretty, but they don't add much in terms of flavor, so feel free to skip Step 5. With their crisp crust and soft topping, the bars are at their absolute best when served within a day of baking. But you can store leftovers in the fridge for up to five days. They'll get a little soggy, but the flavor will still be excellent.
Provided by Melissa Clark
Time 1h30m
Yield 1 (9-inch) square pan
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
- In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don't clean out the food processor, you're going to need it.
- Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
- While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
- Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don't worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that's fine. You'll have about 1 cup strips.
- To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
- Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment "handles" to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners' sugar before serving.
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Cuisine AmericanEstimated Reading Time 3 minsCategory DessertTotal Time 1 hr 5 mins
- Preheat oven to 350ºF. Whisk flour and sugar together in a medium bowl. Using a pastry blender (or your fingers), work the butter into the flour until the mixture resembles coarse crumbs. Dump the crumbs into a parchment-lined 9x13" baking pan and use your palms to press it evenly into the bottom (it's super crumbly, but will come together as soon as you start pressing it in). Bake for about 20 minutes, until golden.
- While the crust bakes, combine rhubarb, sugar and water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and cook, stirring frequently, until rhubarb breaks down to a sauce - about 15 minutes. Stir in lemon juice. Remove from heat and cool 5 minutes.
- Meanwhile, whisk eggs and yolks together in a medium bowl. Very slowly, about a tablespoonful at a time, whisk 1 cup of the rhubarb sauce into the eggs, then gradually whisk the egg-rhubarb mixture back into the saucepan with the remaining rhubarb.
- Scrape curd on top of warm crust, spreading evenly to edges. Bake another 30 minutes, until set and slightly puffed (it will still wiggle a bit - it'll firm up as it cools). Cool in pan placed on wire rack. Once at room temperature, dust with confectioners' sugar using a fine-mesh sieve. Store leftovers in the fridge.
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