Thursday 23 May 2013

Rhubarb curd recipe

Well after my first attempt last week I was not going to be beaten with a rhubarb curd.

I did a little thinking and changing of quantities, and I think I have created a nice little recipe to share with you all!




Recipe (first major changes)
450g chopped rhubarb (non-forced)
2 large eggs
65g sugar
56g butter.

Trust me this makes more than enough!

First cook down the rhubarb in a little water this will take about 15-20 mins but no sugar!.











Leave to cool for a little, then place in a muslin cloth (or some type of cloth, nothing expensive or precious as the rhubarb will stain it blue.  Like red onions rhubarb juice when it oxidises it turns blue).  Hang up over a blow for about 10-15 mins to separate the juice from the pulp - I will explain why later.








So on to the curd, second major change.  I am cooking this over a double boiler, this is to ensure there is no direct heat to scramble the eggs.  Some people have actual double boilers like this..                                                                                                  

but you can just do this it is just as effective.


Mix the eggs and sugar together and add the rhubarb pulp.  Stir until it thickens, if you have a food thermometer us it (it makes life easier) and set the temp to 170f or 77c .  Once it hits that temp, take off the heat and stir in the butter.  Once that has all been incorporated add the juice.

Adding the juice last means you can stop the mixture looking yellow, ok it will never be a pretty pink colour but it will darken slightly when it cools.

You now have a lovely light rhubarb tasting curd, that is tart but not mouth puckeringly so.  A far cry from last week.

I cut down the amount of sugar as the butter will add a certain sweetness to it overall.  But if it is just too tart for you, add some more sugar at the end to taste.  To make sure you have the same level of sweetness each time you make this measure out 25g of sugar and gently add it in until you are happy (or need more).  Make a final note of how much sugar you added and make a note of it.  Saves you time in the long run.




So now for the scale:
Faff: 3:  Some chopping, a lot of stirring, separating the rhubarb juice.

Time: Overall:  2 : 40-45 mins.  There is the rhubarb that takes about 20 mins but required nothing more than a little shake of the pan every so often.  But the curb takes another 25 or so mins to thicken and incorporate it all and is very needy.  You need to stir all the time .

Smug: 3.75 - well given the mess I made last time and the fact I had to use my brain to workout how to make this work 3.75 is a good place to be :)

I would urge you to make this, but treat it as a weekend thing, it really is just a little too much to do after work.  Trust me, see my banana loaf entry to find out why!








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1 comment:

  1. this looks really nice :)

    http://lullabyforpies.blogspot.co.at/

    xx

    ReplyDelete