Description
This silky Rhubarb Curd is a bright and tangy twist on the classic lemon version. It’s made with fresh rhubarb, eggs, butter, and just the right amount of sugar for a rich, fruity spread you’ll want to put on everything.
Ingredients
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2 cups chopped fresh rhubarb
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2 tbsp water
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2/3 cup granulated sugar
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2 large eggs
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1 large egg yolk
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1 tbsp lemon juice
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Pinch of salt
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4 tbsp unsalted butter, cut into pieces
Instructions
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Cook Rhubarb: In a small saucepan, combine rhubarb and water. Cook over medium heat for 10–12 minutes until rhubarb is soft and broken down.
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Puree: Use a blender or immersion blender to puree the mixture until smooth. Press through a fine mesh strainer to remove any fibers. Let cool slightly. You should have about 3/4 to 1 cup of purée.
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Make the Curd: In a heatproof bowl, whisk together sugar, eggs, egg yolk, lemon juice, and salt. Stir in the rhubarb purée.
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Cook Gently: Place the bowl over a pot of simmering water (double boiler method). Cook the mixture, whisking constantly, for 8–10 minutes until it thickens and coats the back of a spoon. Don’t let it boil.
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Add Butter: Remove from heat and stir in the butter pieces until melted and smooth.
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Cool & Store: Transfer curd to a clean jar or container. Let cool, then refrigerate. It will continue to thicken as it chills.
Notes
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Keeps in the fridge for up to 1 week.
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For longer storage, freeze in an airtight container for up to 2 months.
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Pairs well with scones, waffles, pound cake, or even stirred into whipped cream for a quick dessert topping.