Ingredients:
3 cups thinly sliced red rhubarb
1 tablespoon water
½ cup sugar
2 eggs
Pinch of salt
¼ cup butter
½ tsp vanilla extract
Directions:
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Heat rhubarb in a saucepan with water. Stir often until rhubarb starts releasing its own water and can cook in its own juices. Bring to a boil, then reduce heat to medium-low, cover and cook until rhubarb is soft and broken down.
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Puree cooked rhubarb with an immersion blender or in a standard blender. Return to a clean saucepan and allow it to cool.
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Add in the sugar, eggs, and salt; whisk until smooth. Put the saucepan back onto medium heat and cook, stirring constantly until the rhubarb curd thickens and comes to a boil.
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Remove from heat and stir in vanilla and butter until butter is melted. Allow it to cool. Store in the refrigerator for up to two weeks.