May 21, 2015 If you try these, you won’t be sorry either. What we have here is a luscious rhubarb curd – with only just enough sweetness to take the edge off – smoothed over a buttery shortbread crust, in a rhubarb bar that will blow any rhubarb fan’s mind. I was working from the idea that I wanted a creamy rhubarb bar similar to a lemon bar. I made the recipe several times to get it right, so I promise you will love it. Some rhubarb curd recipes call for straining out the rhubarb pulp after it is cooked, but I personally love the texture it offers and kept it in (making things simpler, too!). You simply simmer chopped rhubarb stalks with sugar and a splash of water until it breaks down into a smooth sauce, then whisk in lemon juice and eggs. Do this while your easy press-in crust is baking, and you’ll be done in no time. I love the curd’s muted ruby hue, but the final colour you wind up with will depend on how much pigment is in your rhubarb stalks. Sometimes it turns out a rosy golden, if they’re more green than red. Embrace whatever shade you end up with. Store leftovers in the fridge – they’re delicious chilled. If you decide to dust with icing sugar, do it right before serving or the sugar will melt into the top. If you want to make the curd on its own, go for it! Just cook it in the same saucepan over low heat, stirring constantly, until thickened and a thermometer reads 160ºF. Cover and chill before serving.
