Rhubarb Curd Meringue

Rhubarb Curd

makes 2 cups

3 cups rhubarb, chopped

1 tablespoon water

2 eggs

2 egg yolks

1/2 cup sugar

1 teaspoon vanilla

6 tablespoons room temperature butter, cut into tablespoon measurements

STEP 1

Cook the rhubarb and water together over low heat until the rhubarb is soft. The water is just to make sure it doesn’t burn to start off. This step takes about 20 minutes. I often do this with frozen rhubarb, so then it takes a little longer.

STEP 2

Puree the rhubarb until totally smooth - with all of the liquid that has gathered in the pan. The pour the puree back into the pan. Let this cool completely. Like possibly even do it the next day, or slip it into the fridge. If not, the next step will lead to scrambled eggs.

STEP 3

Whisk in eggs. egg yolks, and vanilla while the puree is still cold. Turn on the heat to medium low and cook until the mixture begins to bubble. Once it is hot, whisk in the sugar in a slow stream to ensure it dissolves completely. Whisk over medium heat, keeping everything hot.

STEP 4

One tablespoon at a time, whisk in the butter. Make sure each one melts before you add the next one.

STEP 5

Once all of the butter has been fully incorporated, remove from heat and let cool. The mixture should have thickened up but will still seem saucy. Once it cools completely, the curd will be more like a jelly consistency.

To assemble the meringue, make this meringue recipe into one large flat “cake” shape. Then layer the curd on top and dot the top of the curd with berries and chopped mint or basil. Serve right away!