Rhubarb Curd and No-Bake Brown Butter Shortbread Crust

Ruth-Anne Ford

Rhubarb curd can be used anywhere you would use a lemon curd, a topping for scones or as a pie filling.

Rhubarb Curd
1 pound Rhubarb (washed and cut into 1 inch slices)
1/2 cup water
3/4 cup sugar
4 eggs
1/4 cup butter (room temperature)
(For color) 1/4 cup raspberries (fresh or frozen) or 2 tbsp. raspberry jam
(For a pie - 2 tsp gelatin)

1. Place rhubarb into a pan with the water, turn to medium heat and cook until softened. 
2. Place in a blender, blend until smooth
3. In a separate bowl, combine eggs and sugar with a wisk.
4. Slowly add hot rhubarb to the egg and sugar mixture, wisking constantly
5. If the color is not quite as bright as you would like it, add the raspberries.
6. Pour into pot and bring to a soft boil, at medium low heat, wisking constantly and making sure to scrape sides.
7. When your curd bubbles like lava, it is done.
8. If you added the raspberries, strain the curd with a mesh stainer.
9. Place in a seperate container and allow to cool for about 20 minutes.
10. Add butter, mix to combine.

No-Bake Brown Butter Shortbread Pie Crust

10 oz walkers shortbread 
1/4 cup butter
1 tbls. brown sugar
 Yield: One 9" tart pan

1. Crush shortbread in a food processor or in a plastic bag and hit with a rolling pin. Place in a bowl.
2. Melt butter in a pan until it browns slightly to cookie crumbs.
3. Add brown sugar.
4. Press into tart pan. 

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