Rhubarb curd with cornmeal waffles and strawberries.
Recipe from Daisy's World
When I was a kid, I liked to break off whole stalks of fresh rhubarb and dip them in sugar. Sour and sweet, a poor kid's fun dip! I'd like to think that those days spent nosing around the neighbor's backyard with a bag of sugar have made me the woman I am today. A woman who makes rhubarb curd, but doesn't tromp through other people's gardens anymore.
Note: I like to spread this on waffles, or use it to top yogurt or vanilla ice cream. Daisy uses hers to make rhubarb-vanilla bean shortbread bars.
1 lb fresh rhubarb, sliced into 1/2" pieces.
1/3 cup sugar
1/4 cup water
6 egg yolks
3/4 cup sugar
Pinch of salt
Zest of one lemon
1 vanilla bean, with seeds scraped
1 tbsp unsalted butter, cut into cubes.
1. Combine rhubarb and 1/3 sugar together. Let stand for 15 minutes.
2. Place rhubarb sugar mixture in small sauce pan with water and cook over low heat until the rhubarb softens and is broken down. Turn off heat and cool. Puree in blender until smooth.
3. In double boiler whisk egg yolks, 3/4 cup sugar and salt until well combined and warm.
4. Add rhubarb puree, lemon zest, and vanilla. Keep stirring until the mixture thickens and reaches about 170 degrees (about 10 minutes). Remove from heat, and add cubes of butter. Stir until all of the butter has melted. Store in an air tight container for up to one week.