Made this for mom just now. It was super fast and easy to make. I altered the recipe to healthify it, and it turned out fab. My husband, who typically does not care at all for rhubarb, just walked in the room as I began typing this, and asked if he could have more. 🙂 Okay, I know its good now.
I dont know much about curd, but Auntie Bea had been making rhubarb curd for mom last summer, and once at the start of this summer, and mom absolutely loves it. The caregivers say it is her favorite and she just lights up when she eats it:). I’d hinted to Auntie Bea recently how much loves it, but right now she appears to be more into making flans and muffins, so I decided I wouldnt allow mom to be deprived of her favorite treat (next to warm, mashed bananas :)) any longer, so about a half an hour ago I marched into the backyard (mine, not hers) on this beautiful hot summer day, pulled 6 stalks of rhubarb, and got busy in the kitchen. Never made curd before, so found a recipe on Chatelaine (which could very well be the recipe Auntie Bea uses since she reads Chatelaine), and then I modified it as I saw fit to derive a healthier, yet extremely yummy version.
I substituted diet brown sugar for regular white sugar (and you could also use coconut sugar, even healthier) because sugar is BAD. Also, I was going to substitute coconut oil for the butter as another healthier modification, but when I tasted it before doing so, I found that it was perfect just as it was. I certainly didnt want or need that oil, and neither does mom with some heart and vascular issues going on – even if it is coconut oil, which is supposed to be good for the heart, but I’m not taking any chances. I mean, why put in oil or butter, when its fab just as is? So this is a low sugar, butter/oil free rhubarb curd 🙂 In the future I would also reduce the amount of diet brown sugar, because it was more sweet than it really needed to be.
At the end, I sprinkled with a little cinnamon and it gave it an almost “apple-ly” flavor, completely optional though.
- WHISK eggs with 3/4 cup sugar in a large bowl. (I would reduce this to 1/2 c sugar in the future).
- COMBINE rhubarb with remaining 1/4 cup sugar and water in a medium saucepan set over medium-high. Bring to a boil, then reduce heat to medium. Gently boil until rhubarb is soft, 7 to 8 min. Remove from heat. Whisk rhubarb until smooth. Whisk in lemon juice.
- WHISK rhubarb mixture slowly into egg mixture. Scrape back into saucepan and set over medium-low. Continue cooking, stirring constantly with a wooden spoon, until thick and smooth.
- Sprinkle with a little cinnamon, to taste,
- Can be served either warm, or chilled.