Today's fun and easy rhubarb recipe: A take-off on lemon curd, not quite so tart but definitely "rhubarb sour" and with gorgeous color, especially in this easy and oh-so-pretty parfait.
Who says that lemon curd has to be made with lemons? Ahh, well yes, of course, lemon curd must be made with lemons and in my world, always always as Brown Sugar Lemon Curd, my Canadian family's signature recipe. But a couple of years back, my dear friend Mary served a couple of fruit curds for a book club dessert and while I've lost track of those recipes (mango perhaps? raspberry?), the idea of a fruit curd stuck.
Enter a handful of beautiful rhubarb from last Saturday's trip to the farmers market. Rhubarb custard pie? Muffins? (I'm still on the hunt for my go-to rhubarb muffin recipe. Rhubarb lovers, I'd love to try your muffin recipe if you'd be willing to share, especially if it's less-sweet and made with at least some whole-grain flour.) My mom's rhubarb bars or rhubarb torte? Instead I settled on this simple curd. Great call, Alanna!
RHUBARB REPORT So the beautiful Canadian Red rhubarb hauled from Minnesota (thank you, Auntie Meryl!) to Missouri last year is still alive, despite: a hot-hot-hot and dry-dry-dry summer in 2011; a neophyte weeder who luckily stopped short of digging up those "weeds with pretty leaves"; and just last week, a blast of Round-Up from a clueless rhubarb-hater. YIKES. The good news is, mine is no hothouse rhubarb, it is TOUGH stuff. Pies to come!
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