Super Easy Rhubarb Curd: The only thing you need to eat this spring.

Here’s what I’m smitten with these days: Rhubarb.

I know this tangy tart vegetable (I actually had to stop and think about what rhubarb is for a moment… Is it a vegetable? Lets maybe just call it a plant) This tangy, tart plant can be an acquired taste, and thankfully one that my adult taste buds have grown right into (however, at this point, I think mustard is a lost cause… if I haven’t liked it for almost 30 years, I’m going to guess I’m not growing into that one… I am still undecided about radishes…. I WANT to like them… and mostly I do when other people prepare them. And then I get so excited every spring, and a plant a billion of them because they grow really fast and I can’t wait to have something growing, and then each and every year I harvest the perfect looking radish and am filled with more emotion than one should really have towards any vegetable, and I take a giant bite, chew it around for a bit, and then head over to the sink to spit it out…. EVERY YEAR I DO THIS! Maybe eventually I will learn that I should just eat other people’s radishes and life will be good. And yes, I’m totally aware of how that sounds as I’m reading this aloud, but I’m choosing just to leave it… I mean, I’m not the kind of girl who just goes around eating other people’s radishes…)

 

Rhubarb

Rhubarb

Back to the rhubarb… thank you taste buds for getting this one figured out. And lets be honest… even if you are on the fence about rhubarb, aren’t you crushing on it a little bit this time of year? The contrast of the pale green and garnet hues alone have me swooning! For the last few weeks I’ve been observing my two rhubarb plants from a bit of a distance. Not because I am scared of them, though their very large poisonous leaves are always a little daunting, but mostly because I couldn’t think of anything overly creative to do with it. Last year I made rhubarb rosemary gin and tonics, (Amaze balls!) and I was already mentally planning out my rhubarb syrup, but other than that I was a little stumped. There it sat, out in the yard, challenging me from afar, taunting me even, to come up with some sort of amazing and worthwhile dish… I toyed with the idea of going savory (which I still may… I mean I’ve got a lot of rhubarb) But a few days ago I was searching on Pinterest for some bachelorette party ideas, and suddenly saw mention of Rhubarb Curd. Lights, bells, whistles, fireworks, bam, bang, hello! How had I not thought of this earlier? Lemon curd is only one of my most favorite things ever, and both lemon and rhubarb share that wonderful tanginess. I spent the rest of that day wistfully dreaming of rhubarb curd and magical it would be, and at the end of the work day I promptly came home and made up a recipe. It’s every bit as good as I hoped it would be. I’ve mostly been eating it with yogurt and strawberries, but it is also amazing on toast, mixed in with oatmeal, or just by the spoonful.

 


 

Rhubarb Curd- Author adapted from Dana Velden recipe.

Make about 2 Cups

Ingredients

  • 5 medium stalks of rhubarb
  • ¼ C Water
  • ¾ C sugar
  • zest and juice from 1 lemon
  • 1 stick of butter, cubed
  • 4 egg yolks
  • ¼ tsp salt

Method

  • Wash and trim the rhubarb stalks, and cut into ¾ inch pieces. Place in sauce pan with ¼ C of sugar, and ¼ C water, cover and turn on medium/ high heat. Cook for 10 minutes or until rhubarb is soft and begins to fall apart.
  • Remove rhubarb mixture from heat, and pour contents into a blender or food processor (or use an emulsion blender). And puree until smooth. Set aside.
  • In the bowl of a food processor combine ½ C sugar and the lemon zest. Pulse a few times to combine. Add in the egg yolks, butter, salt, and lemon juice. Pulse a few times until combined. Add in the rhubarb puree, and mix. about 15-20 seconds. (The mixture may look a little curdled, don’t worry!)
  • Transfer mixture into a sauce pan, and cook on a low heat, stirring almost constantly using a heat resistant spatula. It is quite easy to burn/ curdle the curd, so be attentive. Cook until the mixture noticeably begins to thicken (about 12-15 minutes) or until it reaches about 170 degrees.
  •  Pour the curd into a storage jar, and let it cool to room temperature before closing and storing in the refrigerator. Rhubarb curd should last for about a week in the refrigerator, though chances are it won’t last that long!

 

photo 5

 

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* a note about the color. The rhubarb I have growing in my yard is mostly green… therefore my rhubarb curd looks like muddy lemon curd. However, I’m quite certain that if you are purchasing the glorious garnet colored rhubarb, your rhubarb curd will be a really dreamy light pink color.

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Snappy Tomatoes: Putting a little pep into your Monday, and a way to curb the Hangries

Here’s the thing: I got a job, and start on Friday! (more on this later) in the meantime I’ve been scrambling around trying to get my life in order with my final week of free time. Naturally I took the weekend to play play play, and spent 4 days eating, drinking, socializing, having good conversations, shopping, laughing, swapping stories, running, catching up, and hanging out as much as possible! SO fun, but I am a little exhausted. =) It really made me realize how much I miss personal connections. Yes, I have them, but blogging aside, I tend to be a really quiet and private person, and sometimes I forget how much I love that human interaction. Just being able to pick up the phone and have a random conversation, or tell a quick little “this totally made me think of you today” is probably what I miss most about being in a relationship.  Obviously, social media makes having these types of connections a little easier, I can post a picture of what I’m doing on instagram, or facebook, and people can like, comment and interact, but it’s still not the same as sharing those interactions and anecdotes one on one…

My week is of course filling up with projects… the house needs to be deep cleaned, the garage organized, there are craft projects awaiting, yoga classes to plan… but first things first, today I decided to spend most of the afternoon frolicking in the sunshine. (I did a fair amount of yard work, actually). I decided that since my free time will soon be much more limited, I was allowed to savor the afternoon, sipping on pink wine, playing with the dog, and basking in the sunshine.  Of course, at 7PM, after I had run a few errands, (and went over to my brother and sister-in-laws, to assist with some fruit tree pruning) I realized that the only thing I’ve consumed today is a bowl of cheerios, two cups of coffee, and two glasses of rosé. I’m a regular poster child for healthy eating habits over here… How does this even happen? I must have been really distracted by the sunshine, because typically if I don’t eat most of the day I get HANGRY (Angry out of hunger) and floppy, and irritated… All of these things hit me the second I walked out of the grocery store, but I think it is somewhat of a miracle that I’ve been able to last the day… Man cannot live on bread alone… but apparently this woman can survive on cereal and cheap wine?

Once the Hanger pangs set in, I zipped home, and decided to whip together one of my favorite basic comfort-food casseroles. It is quite possible I have blogged about it before, but quite frankly, it deserves at least a few posts, because it is that awesome. I give you Snappy Tomatoes:  Firstly, this dish is hilarious, and not one I would typically be drawn to. I like fresh, local, green dishes, and this is definitely not that. Not even close. It more resembles tomato soup in casserole form, and though it isn’t green, or fresh (or healthy?) sometimes you just need a quick and easy casserole.

Mixed up and ready for the oven

Mixed up and ready for the oven

 

Ready for eating!

Ready for eating!

 

The recipe is my Grandmother’s and is published in her church cookbook from North Dakota… I really cannot say enough things about these recipes… Do people still make church cookbooks? Are they still hand-typed, and filled with gems like “Vegetarian Bologna” (do we even want to know what might be in that? I stopped reading after bacon yeast.) I suppose these days we can just find recipes online, and rather than getting together with a group of ladies and comparing notes, and exchanging recipes, we just read each other’s blogs… but there is something undeniably charming about these old school recipe compilations.

Vegetarian Bologna?

Vegetarian Bologna?

 

Snappy Tomato Recipe

Snappy Tomato Recipe

 

I always use more paprika, and more onion than called for in the recipe. I also substituted  olive oil for butter, just because I was feeling extra hungry, and didn’t want to take the time to melt the butter.  I used cheddar cheese this evening, but I think cottage cheese or even ricotta cheese would be pretty delicious… the recipe is quite basic, so it’s really easy to give it your own flair.   The recipe makes just the right amount for 2-3 people (or yourself with leftovers… or not… depending on how Hangry you might be…) and is a perfect little dish for a Monday evening. Simple. Basic. And a little snappy.