Ingredients

½ cup lemon juice

4 cups rhubarb, roughly chopped

2 cups water

Zest from one lemon

1 large egg

2 large egg yolks

1/4 cup granulated sugar

4 tablespoons unsalted butter, cubed

Pinch of salt

Instructions

Begin by making the rhubarb juice: place chopped rhubarb and water in a medium-sized pan over medium heat. Cook until the rhubarb is softened, and juices are released. Strain the mixture into a small bowl. Keep the pulp for use in muffins or mix with honey for a perfect yogurt topping!
Transfer the rhubarb juice to a measuring cup to cool and stir in the lemon juice and zest.
In a separate bowl, whisk together the egg, yolks, and sugar. When the juice has cooled to room temperature, whisk it into the egg mixture in a steady stream.
Set a clean bowl with a strainer over the top next to the stove.
Pour the egg and juice mixture back into your small saucepan and set it over medium heat. Stir slowly but constantly until the mixture has thickened to a pudding-like consistency — about 8 to 10 minutes, or until the mixture is 180°F.
Strain the mixture into the clean bowl to remove the zest and any bits of cooked egg. Stir in the butter and the pinch of salt while the curd is still warm. Mix until smooth. Store in the refrigerator for up to 5 days. Freeze for up to 3 months.
Use this curd on top of French toast, as a filling for crepes or a tart, stirred into yogurt, and more! There are so many options.

Recipe modified from thekitchn.com by Alex Chesney, RD