Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup sugar
- Pinch of salt
- 3 egg yolks plus 1 whole egg
- 1/2 cup unsalted butter, cut into small cubes
- Optional: Vanilla, orange zest, or a splash of lemon juice
Instructions
- Simmer chopped rhubarb with a small splash of water in a saucepan until soft.
- Blend the rhubarb to a smooth puree and set aside.
- Whisk egg yolks and whole egg in a bowl.
- Drizzle hot rhubarb mixture into the eggs slowly while whisking to temper.
- Return the egg and rhubarb mixture to the saucepan.
- Cook over low heat, whisking constantly, until thickened (170-175°F).
- Remove from heat and whisk in butter until smooth.
- Strain the mixture through a fine mesh sieve for extra smoothness.
- Pour into a clean jar and cool before storing in the fridge.
Notes
Store in the fridge for 7 to 10 days, or freeze for up to 3 months. Always use a clean spoon for serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 22g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 80mg