Go Back

Rhubarb Curd with Pie Crust Crumble and Vanilla Meringues



For the Rhubarb Curd

    (makes about 2 cups)

    • 8 ounces fresh rhubarb, ends trimmed and chopped into 1-inch pieces
    • 1/2 vanilla bean pod
    • 2/3 cup granulated sugar
    • 4 large eggs
    • 1/2 cup (1 stick) cold unsalted butter, cut into 1-inch cubes

    For the Pie Crust Crumble

      (makes around 1 1/2 cups)

      • 3/4 cup all-purpose flour
      • 1 tablespoon granulated sugar
      • 1/2 teaspoon kosher salt
      • 1/4 cup (1/2 stick) unsalted butter, melted and cooled
      • 2 1/4 teaspoons water


      For the Rhubarb Curd

      • Place 8 ounces trimmed and chopped rhubarb in a small, heavy-bottomed sauce pan with enough water just to cover the rhubarb. Scrape the vanilla seeds from the 1/2 vanilla bean pod into the mixture, before throwing the pod into the mixture as well. Bring to a boil, then simmer for about 20 minutes until the rhubarb is soft and you have a pink juice. Strain out rhubarb pieces and vanilla pod and let cool. Measure out 2/3 cup of juice for the curd.
      • In another medium, heavy-bottomed sauce pan, whisk together 2/3 cup rhubarb juice (from the 1st step), 2/3 cup sugar, and 4 large eggs. Cook over medium-low heat, stirring constantly and scraping the sides and bottom of the pot with a wooden spoon, just until the internal temperature reaches 170 (F). If you don't have a thermometer, watch for the mixture to thicken until it is able to coat the back of the spoon.
      • Once the mixture has reached 170 (F) and coats the back of a wooden spoon, remove from heat and whisk in 1/2 cup unsalted, cubed butter a few pieces at a time, only adding the next cubes when the cubes before have melted. Once all the butter has been added, strain through a fine mesh sieve and allow to cool to room temperature.
      • Once the curd has cooled to room temperature, cover and refrigerate for at least 2 hours until firm. The rhubarb will keep in an airtight container in the fridge for up to 2 weeks.

      For the Pie Crust Crumble

      • Preheat the oven to 350 (F). Prepare a baking pan by lining with parchment paper or a Silpat mat.
      • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 3/4 cup all-purpose flour, 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt. Mix together on low speed until combined.
      • Add 1/4 cup melted butter and 2 1/4 teaspoons water on low speed until the mixture starts to come together in small clusters.
      • Spread the clusters on the prepared baking pan and bake in the preheated oven for 25 minutes, using a bench scraper to break the clusters up occasionally. After 25 minutes, the crumbs should be golden brown and slightly moist to the touch — they will dry and harden as they cool. Allow the crumbs to cool to room temperature on their baking sheet in a wire rack.
      • Let the crumbs cool for about 10 - 15 minutes, before sprinkling in a bowl of rhubarb and meringues. However, the crumbs will keep fresh for up to 1 week at room temperature if stored in an airtight container.


      Adapted from the Kitchn and Momofuku Milk Bar