Description
This rhubarb curd is silky, sweet-tart, and bursting with the bright flavor of fresh rhubarb. It’s perfect as a spread for toast or scones, a filling for cakes and tarts, or simply eaten by the spoonful! With its stunning pink hue and rich, creamy texture, this curd is a springtime favorite.
Ingredients
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2 cups chopped fresh rhubarb (about 4-5 stalks)
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1/4 cup water
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2/3 cup granulated sugar
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2 large egg yolks
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1 large egg
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1 tbsp lemon juice
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4 tbsp unsalted butter, cut into pieces
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Pinch of salt
Instructions
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In a saucepan, combine rhubarb and water. Cook over medium heat for 8–10 minutes, until the rhubarb breaks down and becomes soft.
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Blend the cooked rhubarb mixture until smooth. Strain through a fine-mesh sieve to remove any fibers. You should have about 1 cup of purée.
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In a clean saucepan, whisk together the rhubarb purée, sugar, egg yolks, whole egg, lemon juice, and salt.
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Cook over medium-low heat, stirring constantly, for about 6–8 minutes, or until the curd thickens and coats the back of a spoon.
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Remove from heat and stir in the butter pieces until melted and smooth.
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Transfer to a jar or bowl and press plastic wrap directly on the surface to prevent a skin from forming.
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Chill in the fridge for at least 2 hours before serving. Keeps for up to 1 week.
Notes
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For a smoother texture, blend the rhubarb purée very well before straining.
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Adjust sweetness to taste—rhubarb can vary in tartness.
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Add a splash of vanilla or a bit of orange zest for extra flavor.