Rhubarb curd

This is what you do with the yolks leftover from making pavlova. The thick, creamy, custard with the odd name is usually made with lemon or lime. Try this in-season rhubarb version.

Rhubarb purée

  • 6-8 stalks rhubarb, trimmed, cleaned and cut into chunks
  • ¼ c sugar
  • 2 t lemon juice
  • ½ c water

Cook rhubarb, sugar, lemon juice and water over medium heat until rhubarb falls apart and there are no whole pieces left, about 10-15 minutes. Add more water if rhubarb sticks to the bottom of the pan. When it looks quite broken down, purée or strain through a food mill. Reserve.


  • 4 egg yolks
  • 1/3 c sugar
  • 3 T butter, in chunks
  • 1 t lemon zest

Add two cups water to the bottom of a double boiler or a saucepan on medium heat. Whisk egg yolks, sugar, butter and lemon zest in the bowl of the double boiler, or a large bowl you can place on the saucepan. When the sugar has dissolved and the egg/sugar emulsion no longer looks grainy, add a few tablespoons of the rhubarb purée, stirring lightly after each addition. This conditions the egg mixture, preventing curdling. Keep adding the purée, incorporating after every addition until all the purée has been added. When all rhubarb has been added, place the bowl over the water and cook, stirring constantly until the mixture is warm, thickens and becomes a bit glossy, about 5-10 minutes. Be careful not to let it boil. Remove from heat and press through a chinois or strainer for a super-smooth texture, or use as is.

Serve with plain yogurt and mint leaves, on scones, shortbread or make a tart. Makes about 2 cups.