Welcome Spring with Rhubarb Curd

You know spring is officially in full effect when rhubarb starts popping up at super markets. I made this last week when I bought 4 pounds and was looking for an array of ways to utilize it. I felt like Bubba from Forest Gump, trying to find a million ways to use up the stuff: rhubarb pie, rhubarb crisp, rhubarb margaritaand rhubarb curd. Oddly enough theres actually a shortage of it in Los Angeles right now. I tried to buy some today, in fact, and nope, not a single grocery store has it in stock. Im not sure what the shortage was caused by. Anyone know?

Regardless, here is what to do with it when it pops back up, which it inevitably will. I say give it a week or so. This rhubarb curd is deliciously tart and thick and sweet. Rhubarb is known to make even the sweetest person pucker. I like to describe rhubarb as very tart celery. It needs sugar to balance out the tartness. This curd does just that!

This curd is delicious to smother on a biscuit, a piece of buttery toast or even on top of a scoop of ice cream. I like to keep it in the fridge in a jar so at a moments notice, I can make anything a little bit more awesome.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.