Summer Meadow Rhubarb Curd

1 ½ cups curd

2 ½ heaping cups Rhubarb
¼ cup water
½ cup sugar (divided)
4 large egg yolks
1 tsp cornstarch
4 Tbsp unsalted butter
2 Tbsp Summer Meadow Tea Syrup
2 tsp lemon juice

¼ cup water
¼ cup sugar
2 tsp Summer Meadow Tea

- To make the Summer Meadow Tea syrup add ¼ cup water and ¼ cup sugar in a saucepan. Bring this to a simmer, take off the heat, and add in 2 tsp Summer Meadow tea. Let syrup steep for 15 minutes, then strain with a fine mesh strainer. Set aside until cooled.

- In a small saucepan add the rhubarb, water, and ¼ cup of the sugar. Cook until the rhubarb is soft and starts breaking up and getting stringy. Press this mixture through a fine mesh strainer. You want to get all the juice out of it. You can leave some of the rhubarb pulp in if you wish, it just will not be as smooth as if you only used the juice.

- In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch. Take a few Tbsp of the hot rhubarb juice mixture and pour it into the egg yolks whisking constantly. This tempers the eggs so you can add the egg mixture directly into rhubarb juice without scrambling the eggs.

Whisk in the rest of the rhubarb juice and pour back into the saucepan. Heat on low until thickened and slightly bubbling. Remove from heat and stir in 1 Tbsp of butter at a time, making sure it is completely mixed in before adding the next.

Pour curd into a glass jar and cool in fridge. You can use this curd in lots of different ways such as a fruit dip, a cake filling, on the top of a warm biscuit, or even with just a spoon.