Velvety Rhubarb Spread Tart (Print Version)
# Ingredients:
→ Main
01 -
0.5 teaspoon vanilla extract
02 -
57 g butter
03 -
Pinch of salt
04 -
3 large eggs
05 -
100 g organic evaporated cane sugar, or more if you want it sweeter
06 -
1 tablespoon water
07 -
375 g red rhubarb, cut up thin
→ Optional Colouring
08 -
Some powdered beet, hibiscus, raspberry, or strawberry for extra color if you like
# Instructions:
01 -
Pop the curd in the fridge till it's nice and cold, at least 3 or 4 hours. Give it a stir here and there so it doesn't get a weird layer on top. You can keep it covered in the fridge for about two weeks.
02 -
Take the pot off the stove. Stir in the butter and vanilla till the butter's totally mixed in and melted. Want it extra smooth? You can push the mixture through a mesh strainer to toss out any bits.
03 -
With everything mixed in, put the pan on medium or medium-high. Keep on stirring while it cooks. It'll get noticeably thicker and start to bubble softly. Don’t stress, it thickens more as it gets cold.
04 -
Let your rhubarb puree take a little breather in a clean pot. Mix in the sugar, eggs, and a bit of salt. Whisk it like you mean it till everything’s smooth.
05 -
Dump the soft, cooked rhubarb into your blender, or buzz it right in the pot with a stick blender, until even tiny fibers are gone.
06 -
Pour water over the thin-sliced rhubarb in a small pot. Keep stirring while it cooks over medium heat so nothing sticks. Once it’s juicy enough not to burn, let it boil, then lower the heat, slap a lid on, and simmer for around 8–10 minutes, stirring here and there, till it turns super soft and mushy.
# Notes:
01 -
Rhubarb can taste sharper or milder depending on when you buy it. Feel free to play around with how much sugar you add, but try not to cover up that classic rhubarb bite.
02 -
For a bolder color, go for the reddest stalks or mix in a pinch of natural powders. Don’t worry, this won’t mess with the way it tastes.