THE INNOVATIVE KITCHEN
Although many people are
tempted to think that rhubarb is
only good for tarts, I invite you
to take a closer look at this jewel
of the garden and get creative in
incorporating it into your dinners,
desserts and snacks!
And whatever you do, don’t
forget to invite someone to share
in this tantalizing, sour fruit!
Curds are surprisingly easy to make, yet
complex and decadent to eat. Enjoy this
curd as the filling for a meringue pie or as
a topping for Irish scones… Or straight
from the jar for a guilty tart snack!
6 ounces of strawberries
2 ½ cups juiced raw rhubarb
1 cup sugar
¼ cup cornstarch
3 egg yolks
2 tablespoons melted butter
1. Chop rhubarb into thumbsized
2. Place a sieve over a glass bowl.
pieces and place into a
blender. You will need enough
juice to produce 2 ½ cups,
which is roughly 6 large stalks.
Blend the rhubarb for about
Pour the juice and pulp from the
Innovative Health - Summer 2017
blender into a sieve and press the
pulp against the sieve until mostly
dry. Discard the pulp.
3. Ensure you have enough juice. If
you’re just under measurement, add
a drop of water to make up the rest.
4. Blend the strawberries and sieve
them as well.
5. Combine the juices with the sugar
and cornstarch in a saucepan,
ensuring the cornstarch is
mixture to a boil and then remove
from heat. The mixture should be
thickened and glossy.
7. In a separate dish, beat the egg
yolks. Slowly add a portion of the
juice to the yolks, whisking the yolks
constantly to prevent scrambling the
8. Once the yolk mixture has been
combined, slowly add the mixture
into the saucepan, along with the
warm melted butter. Return to
medium heat and stir constantly until
the curd has thickened considerably.
9. Sieve the curd and refrigerate for a
few hours until set. It will keep for
about a week in an airtight container,
HERE! /// BY EMILY J. MCCORKELL, LO + SLO CHEF