Today, I’m going with something sweet to celebrate our two year wedding anniversary.
It is, of course, two days late because this whole planning content thing is not something I’ve mastered while taking care of a surly four month old, but two days late isn’t bad, right?
Anyways, on Monday, Jason and I celebrated two years of marriage. Instead of having guests sign a guestbook at our wedding, we had them fill out cards intended to be opened on a specific anniversary. Like last year, I was giddy to open this year’s card—written by Jason’s aunt, it had some funny predictions of what we’d be doing this year (including being pregnant with a due date of November 21st). I’m sure filling out the card for 2015 didn’t require too large of a stretch of the imagination, but we’ve got cards going until our 75th anniversary (in 2088!) and I can only imagine what those contain. Considering I’ll be 103 that year (and Jason 105), we are hoping that singularity is a thing by then. Or maybe we’ll cheat and open them when we’re 80—what harm can there be?
The something sweet I’ve got for you guys is some rhubarb curd, to be spread onto absolutely anything you want, or eaten out of the jar with a spoon. I eat it with croissants, scones, biscuits, or on top of vanilla ice cream. Basically anything you want to make sweeter and more luxurious is a good vessel for delivering rhubarb curd into your mouth.
Making rhubarb curd is simple, but does require 20 minutes of whisking, which is to say it requires some minimal arm muscles. Since I spend my days carrying around a just-under-20 pound sack of potatoes, my arms can handle the challenge, but it is surprisingly exhausting.
It is too bad that the vibrant red color of the rhubarb is completely lost when made into curd, but don’t let that discourage you. It’s lush and perfectly sweet. Kind of like my marriage :).
- 10 ounces rhubarb, cut into 1 inch pieces
- ½ cup granulated sugar
- 3 egg yolks
- 2 eggs
- ¼ teaspoon Kosher salt
- 6 tablespoons unsalted butter, cut into cubes
- Using a food processor, puree the rhubarb until smooth, about 2-3 minutes. If the mixture looks too dry, add a teaspoon or so of water to it to loosen it up, but don't over do it.
- Using a cheesecloth or a fine mesh sieve, squeeze out the rhubarb juice and discard remaining pulp. You should end up with about ⅔ cup of juice.
- Add two inches of water to the bottom pot of a double boiler* and bring to a consistent simmer. In the top pot, add rhubarb juice, sugar, egg yolks, eggs, and salt. Place pot over simmering water and whisk constantly until liquid thickens and coats the back of a wooden spoon, about 18-20 minutes. *If you don't have a double boiler, you can use a pot and a metal bowl that sits on top.
- Remove pot from heat and add in butter. Whisk until butter melts completely. Let cool in pot before transferring curd to two 8-ounce canning jars (or equivalent). Keep in refrigerator for at least 4 hours before serving, allowing the curd to firm up.
I’m making a banana curd tonight…but this is fantastic!!! I love rhubarb….YUM!
writes Girl and the Kitchen[…] Rhubarb Curd – I may have eaten most of this straight out of the jar. You can put it on a scone or […]
writes Three Year Anniversary and My Best of Choices - Things I Made Today1volumes
writes 1transaction