is a spring favorite! Creamy, tart, and sweet, you can use it on toast, on ice cream, stirred into yogurt, in between cake layers, and so much more.
Place chopped rhubarb, water, and sugar in a medium-large pot.
Cook over medium-low heat until the rhubarb is soft.
Mash with a potato masher. Leave some larger chunks if you like.
Whisk egg yolks, salt, and remaining sugar in a large mixing bowl
Whisking quickly, dribble the hot rhubarb into the egg yolks.
Once all hot rhubarb is whisked in, the egg yolks are now tempered.
Stir the tempered egg yolk mixture into the pot of mashed rhubarb.
Add butter and cook over medium-low heat until thick and creamy.
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