Curd, Honey, Butter or Cheese – they all have the same ingredients: eggs, sugar, butter & fruit (usually lemons). It seems they are all the same although sometimes Lemon Honey really is Honey with Lemon flavouring it (I have a tub in the cupboard). I’ve always called it curd in our house and I usually make Lemon or Tangelo Curd. I have several recipes that I keep on hand – one is a microwave recipe for when I’m feeling lazy and the whole double boiler-whisking thing isn’t going to happen. I also have a Lemon Curd recipe using whole eggs and one that uses only the yolks – perfect for making after whipping up a batch of meringues. We had some guests for dinner and I needed a make-ahead dessert that I could make the day before and forget about. So meringues it was – and I made some lemon curd to go with. I also made a passionfruit sauce and a blueberry honey sauce; so in all, a very yummy but super easy dessert. I used up the remaining lemon curd the following week by spreading it thickly on my toast. Yum! The lemon tree is loaded with lemons but I decided to play around with other fruit curds. On occasion, I buy Passionfruit Curd as Miss M is a passionfruit-fiend and our passionfruit vines are yet to produce enough fruit (there was only one fruit last year and I watched and waited for it to ripen, then all of a sudden it was gone! I never did track down the culprit). While weeding the vege garden, I noticed the Rhubarb could do with a picking and so that is how the Rhubarb Puree of my previous post came to be. Once the Puree was made, I scouted around with ideas on what to make with Rhubarb Puree and voila, rhubarb curd was on the menu (and on my toast).
My first batch of curd is on the runny side – you have to hold your toast just so to make sure you don’t have curd running between your fingers and dripping onto your lap. It was made with the greener rhubarb stalks and I passed the rhubarb puree through the food mill to make it super smooth. The curd turned out an interesting yellow-green colour and I was a little tempted to ‘pink’ it up with some food colouring (I had no beetroots on hand to make a more natural pink colouring agent – see here to find out how to make it). Our eggs are free-range so the bright yellow yolks will have diluted any red that the rhubarb might have had. I also passed the curd through a sieve to make it silky and smooth. The family are making their way through the curd – we’ve had it on pikelets, over ice-cream but mostly with natural yoghurt & muesli for breakfast.
The second batch of curd is the perfect texture – thick enough to stay on your toast but thin enough to stir through yoghurt. I picked all red stalks for this batch and the puree was a beautiful red-pink. However, the curd isn’t too far different in colour from the first batch – perhaps a little more green than yellow, but definately not pink. I didn’t pass this puree through the food mill (too lazy) nor did I sieve the curd. The curd is not silky smooth but the bits of rhubarb add texture so I think less effort is the way to go.
I haven’t made a third batch yet – although I do have the purée ready and waiting (made from a mix of red stalks and greenish-pink stalks). I’m trying to get the family to hurry up and eat their way through the first and second batches. I have also made two lots of Rhubarb Caramel Slice and one Apple Caramel Slice so I think I’ll leave it a week or so before I make another Rhubarb Caramel Slice…..either that or give it away.
Rhubarb & Rosewater Curd/Honey/Butter/Cheese
220 g (1 cup) caster sugar
6 medium eggs
260 g (1 cup) rhubarb & rosewater purée
45 g butter, diced & at room temperature
Whisk together the sugar and eggs until well combined. Blend in the rhubarb purée. Place the egg mixture into a double boiler and heat over medium heat for a couple of minutes. Stir in a cube of butter and continue to stir until the butter is combined before adding the next cube of butter.
Once all the butter is incorporated, continue cooking until the curd thickens.
Remove from the heat and allow to cool to room temperature.
Store in an airtight container in the refrigerator.