Scooping spoonfuls
I kept trying to write a blog post talking about blood sugar levels, about guilt, and shame. And they need to be discussed, but for today, with this happy little Rhubarb Curd, those subjects just seem heavy. Because this post is a celebratory post, you know? It is celebrating our ending spring crops, it’s celebrating a curd that’s made with honey instead of refined white sugar (making it have all the more potential to both be made from completely local fare and SCD-friendly).
My favorite joke…
Inside joke. Inside joke with… myself. Ready? Where there’s a will, there’s a smith. OK BOOM UNFOLLOW UNFOLLOW NOW!
But don’t! Because it’s basically just a little motivational quip I say to myself because a) Will Smith is motivational and b) when you set your mind to things, you can make them happen. This 100% applies to the curd, folks. Because it’s 100% honey, and I wanted to make that work, and lo and behold, it does. And it 100% applies to business, from anything and everything I’ve gathered over the last 3+ years of working for others and then working for myself. Want something? Make it happen. Be consistent with it, and love yourself that you’re making it happen. It’s tender and tiny day by day and once in a blue moon, it’s big. But it’s mostly those tiny steps day after day, and little pivots, too. Be proud of yourself for those because what I’ve also learned is that any time you put yourself out there, it’s actually so much easier to expect a certain amount of backlash (versus hoping there won’t be any that seeps in)–and I think negative opinions are a large reason we don’t, and I sure haven’t, put myself out there in more ways. But if you just accept that there’s going to be a percentage of discontent from other parties every time you do something, isn’t that sort of freeing? I found liberation in it.
So, what I’m saying is… there’s no vegan substitute for this curd. I found a will and a smith for the honey, and that’s cool just the way it is.
Rhubarb Curd
Ingredients
- 3/4 pound rhubarb about 6 stalks, chopped
- 4 tablespoons water
- 1/2 cup honey
- 4 egg yolks
- zest of 1/2 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons butter cut into chunks (or ghee if SCD)
Instructions
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In a medium sized pot, combine the rhubarb, water and honey over medium heat. Allow to come to a gentle boil, then turn the heat to low and cook until the rhubarb is soft, about 10 minutes.
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While the rhubarb is cooking, set up your double boiler. To do this, Fill a medium sized pot with 3-4 inches of water and set over medium heat. Then, place a large metal or pyrex glass bowl over this--this bowl is where you'll finish the curd. Make sure the bottom of the bowl is not touching the water as it boils; the aim is to only have the steam of the boiling water be able to heat the bowl.
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When the rhubarb looks soft and the water has reduced, either allow to cool briefly and blend in a blender, or use an immersion blender and blend until smooth right in the pot itself. Set aside.
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Into your prepared double boiler, add the egg yolks, butter, lemon juice and lemon zest over medium heat, whisking until all are evenly incorporated. Then add 1/3 of the warm blended rhubarb, continuing to whisk. Repeat until all rhubarb has been added to the egg yolk mixture.
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Cook the curd over the medium heat for about 5-7 minutes, or until thick and glossy. Work the curd through a fine mesh strainer to catch any fibers from the rhubarb stalks or overly cooked egg yolks--or skip if you prefer a more rustic looking curd!