Directions
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Begin by taking a medium-sized saucepan and add the chopped rhubarb along with the water over medium heat. Let it simmer for about 10 to 12 minutes, stirring occasionally until the rhubarb becomes very soft. This step is crucial as it allows the tremendous flavor of the rhubarb to develop fully. Once softened, remove from heat and let it cool slightly. Then, using an immersion blender or a regular blender, puree the mixture until it reaches a smooth consistency.
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For those seeking an ultra-smooth curd, consider straining the pureed mixture. Use a fine mesh sieve to remove any fibrous bits, ensuring your finished curd is silken and delightful.
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Next, in a heatproof bowl, whisk together the eggs and sugar. Gradually whisk in the warm rhubarb puree while stirring constantly. This gradual mixing is essential to prevent the eggs from scrambling due to sudden heat exposure. Pour this magnificent mixture into a clean saucepan.
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Over low heat, cook the mixture while stirring continuously with a silicone spatula. This process should take about 8 to 10 minutes. You want the curd to thicken enough to coat the back of a spoon. Be cautious—it’s tremendously important to avoid boiling the mixture, as this could lead to unwanted scrambled eggs.
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Once your curd has thickened to the correct consistency, remove it from the heat and stir in the cubed butter, lemon juice, and optional lemon zest. Mix vigorously until all ingredients are well combined and the curd is smooth and glossy.
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Pour the beautiful curd into sterilized jars. Allow them to cool to room temperature before refrigerating. As it chills, the curd will further thicken and can be stored for up to one week.
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