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Rhubarb Curd

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A deliciously tart and creamy rhubarb curd perfect for spreading on toast, scones, or as a tart filling.

Ingredients

Scale
  • 3 cups (375g) red rhubarb, thinly sliced
  • 1 tablespoon water
  • ½ cup (100g) sugar, preferably organic evaporated cane sugar
  • 3 large eggs
  • Pinch of salt
  • ¼ cup (57g) butter
  • ½ teaspoon vanilla
  • Optional color enhancer: dehydrated powdered strawberry, raspberry, hibiscus, or beet

Instructions

  1. Prepare the rhubarb by washing and trimming the ends before slicing it thinly.
  2. Cook the rhubarb and water in a medium saucepan over medium heat, stirring until soft (5-7 minutes).
  3. Sweeten the mixture by adding sugar, stirring until dissolved, and simmer for 2-3 minutes.
  4. Blend the rhubarb mixture until smooth, incorporating any optional color enhancer.
  5. Strain the mixture through a fine mesh sieve for a smoother texture (optional).
  6. Create the curd by whisking eggs in a bowl and gradually adding the warm rhubarb mixture.
  7. Cook the mixture in a saucepan over low heat, stirring until thickened (8-10 minutes).
  8. Add butter and vanilla, stirring until melted and combined.
  9. Cool the curd at room temperature, then chill in the fridge before serving.

Notes

This curd can last in the refrigerator for 1-2 weeks and can also be frozen for later use.

Nutrition

Keywords: rhubarb, curd, dessert, spring, homemade

Find it online: https://basilboard.com/rhubarb-curd/