makes approx. 1 pint
If you aren’t a rhubarb fan, and still read my blog, I thank you because I go a little crazy when rhubarb comes into season i.e.: here, here, here, and here. That said, I have another recipe featuring the lovely stalk for you today! And if you are a hater, fear not because I think you’ll like this one.
This recipe was inspired by my ventures in Sweden. For the last five nights of my trip, my family and I stayed in hotels that offered breakfast. At both of the hotels we inhabited for those few night, each had a jar of lemon curd just waiting to be spread on anything and everything. The lemon curd was outstanding at both hotels and when I got back home, I found myself craving the buttery, sweet spread.
If you’ve never had lemon curd you have to try it. Saying the name always sends shivers down my spine…curd…gross. But, it’s not anything like what, say, a cheese curd is. It is an extremely smooth spread that goes great with everything from on top of toast to mixed in with plain yogurt. It is very sweet so I advise if you decide to put it on something like waffles or pancakes (which is amazing) to use the lemon curd and not to override it with maple syrup.
I’m immensely excited to share this recipe with you all because I can’t stop eating it, and I hope you won’t be able to either! It’s sweet, smooth, and has a lovely tangy aspect (thanks, rhubarb!). The actual lemon curd recipe isn’t mine because Jamie’s is too perfect to alter. I promise you won’t be displeased.
Let’s get a’spreading!
Active time: 30 minutes Inactive time: 20 minutes Total time: 50 minutes
What you’ll need:
1 recipe of Homemade Lemon Curd
4 3” sprigs of fresh thyme
2 1/2 cups rhubarb, cut into 1/4” pieces
1/4 cup honey
1/4 cup granulated white sugar
1 tablespoon water
When making the lemon curd, add two sprigs of fresh thyme and a pinch of salt when cooking. Follow Jamie’s instructions on how to make it otherwise! When your finished with it, set aside to start making the rhubarb.
Put the rhubarb, honey, 1/4 cup granulated sugar, and 2 more sprigs of thyme in another saucepan and cook on low until the rhubarb has softened, about ten minutes. Make sure it doesn’t turn into mush. Take the rhubarb out but leave the remaining liquid in the pan. Cook the liquid until it thickens, stirring constantly. This should be another 10 minutes. Take the liquid off the heat and allow to cool. Remove the thyme sprigs.
Once the rhubarb liquid is cool, mix together the rhubarb, it’s sugary liquid, and the lemon curd together in a medium sized mixing bowl.
To sterilize the lids, place them in boiling water for 10 minutes. Then dunk the jars in the water for about one minute. Take the jars and lids out of the water and dry them before jarring your lemon curd. Put the curd in sterilized jars and store in the fridge for up to 3 weeks once opened. It freezes well too!
*Really, don’t let any of the mixtures boil or you may get candy!
*Mix in with oatmeal and plain yogurt for a tasty and sweet breakfast.
Recipe adapted from Love Bakes Good Cakes