Description

Rhubarb curd is a silky, tart, and sweet spread made with fresh rhubarb, sugar, eggs, and butter – perfect for toast, scones, yogurt, or as a filling for cakes and tarts.

Ingredients

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3 cups chopped fresh rhubarb
1/4 cup water
2/3 cup granulated sugar
2 tablespoons lemon juice
3 large egg yolks
1 large egg
1/4 cup unsalted butter, cut into cubes

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Instructions

In a medium saucepan, combine rhubarb and water. Cook over medium heat for 8–10 minutes, or until rhubarb is soft and breaks down.
Puree the mixture using an immersion blender or in a standard blender, then strain through a fine mesh sieve to remove fibers. You should have about 1 cup of purée.
In a clean saucepan, whisk together rhubarb purée, sugar, lemon juice, egg yolks, and egg.
Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes). Do not boil.
Remove from heat and stir in the butter until smooth.
Transfer to a jar or container and let cool. Chill for at least 1 hour before using.

Notes

Store in the refrigerator for up to 1 week.
Use as a filling for cakes, tarts, pavlovas, or sandwich cookies.
Add a drop of beet juice for deeper pink color, if desired.

Nutrition

Serving Size: 1 tablespoon
Calories: 60
Sugar: 6g
Sodium: 5mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 1g
Cholesterol: 45mg