Rhubarb Curd

I know, I know, back on the rhubarb train. It's funny...I don't think I can recall -ever- eating rhubarb even once in my childhood. Which is odd if you think about where I grew up.Rhubarb is the quintessential country spring fruit? veggie? stalk? (The definition isn't very clear), but here I am...just really discovering it for all it's magical properties. I have to wonder at the reason for this. Did somebody in my family dislike rhubarb? As often as we had strawberry pies (both homemade and bought from the ever illustrious Troyer's) and as often as strawberry is paired with rhubarb, you would think it would have come to visit every once and awhile.

It all started with the glaze, but I've been on a wild rhubarb ride ever since. I think it's that first blush of a new passion. (oh, and around these parts it's going to be another few weeks, at least, until the strawberries come in, so the old couplings are out - but the best advice is from The Kitchn blog: Don't wait for strawberries. It's May and winter was long. It's time to celebrate and enjoy rhubarb now.)

And so I did. I made their recipe for rhubarb curd. It has become the go-to toast topic around the apartment the past few weeks. It really is magical enough to eclipse peanut butter for a little while! So head on over and give the recipe a try. (Note: if I were to do it again I would cut the sugar though, so do as you see fit in that department.)