Rhubarb curd - the best ever
Early summer is the time for rhubarbs in Finland. Tarts, cakes, sauces all take a rhubarby vibe at some point. When I needed something to put in a cake and macarons rhubarb was the natural choice.
I'm happy I did it. There is a special tangyness in this curd. Sweet and tonguecurdling sharp at the same time. I takes all my self control not to take a spoon and...
3 rhubarb stems peeled and chopped
1,5dl sugar (or the preservation sugar)
3 egg yolks
Mix the rhubarb cubes and the sugat in a pot and heat it. Leave to bubble calmly for 15min or until the rhubarb has practically dissolved.
Whisk the egg yolks lightly in a bowl. Pour gradually in the rhubarb whisking all the time. Put the mixture back to the pot and continue heating stirring continually.
When the mixture thickens, whisk the cold butter into it in cubes. Put in a clean jar and leave to cool.
Try not to eat all at once.