Why Make This Recipe
Rhubarb curd is a delightful treat that brings a bright, tangy flavor to your desserts. It is perfect for spreading on toast, filling pastries, or drizzling over ice cream. This recipe combines the tartness of rhubarb with the creaminess of eggs and butter, making it a unique and delicious option for any occasion. If you’re looking to try something new or use up some fresh rhubarb, this is the perfect recipe!
How to Make Rhubarb Curd
Ingredients:
- 3 cups (375g) red rhubarb, thinly sliced
- 1 tablespoon water
- ½ cup (100g) sugar, plus more to taste if required (preferably organic evaporated cane sugar)
- 3 large eggs
- Pinch of salt
- ¼ cup (57g) butter
- ½ teaspoon vanilla
- Optional: a bit of dehydrated powdered strawberry, raspberry, hibiscus, or beet to color the curd if your rhubarb is more green than pink
Directions:
- Put the rhubarb into a small saucepan with the water. Just one tablespoon of water is enough to moisten the bottom of the pot and keep the rhubarb from burning while it releases its juices.
- Stir the rhubarb often until it cooks down in its own liquids. Bring it to a boil, then reduce the heat to medium-low. Cover the pot and cook, stirring occasionally, until the rhubarb is soft and broken down (this takes about 8 to 10 minutes).
- Purée the cooked rhubarb using an immersion blender or in a standard blender until it is smooth. If you use a high-speed blender, you might not need to strain the curd later.
- Return the rhubarb purée to a clean saucepan and let it cool for a bit.
- When it’s cool, add in the sugar, eggs, and salt. Whisk everything well until it’s smooth.
- Place the saucepan back on the heat, medium to medium-high, and cook while stirring constantly. Cook until the rhubarb curd thickens and just starts to boil. It should be slightly thickened, but it will get thicker as it chills.
- Remove from the heat and stir in the butter and vanilla until the butter melts. Allow the curd to cool, stirring occasionally to prevent a skin from forming on the top.
- If you want an even smoother curd, pour it through a fine-meshed sieve to remove any bits of egg or unevenness.
- Chill the curd for at least 3 to 4 hours before serving. If you want it warm, you can serve it right away on top of pancakes or ice cream.
- Store any leftover curd in the refrigerator for up to 2 weeks. This recipe makes about 2¼ cups (550ml).
How to Serve Rhubarb Curd
Rhubarb curd is versatile and can be enjoyed in many ways. You can spread it on toast, use it in tarts or pies, or enjoy it over yogurt or ice cream. It also works beautifully as a filling for cakes or pastries, adding a pop of color and flavor to your desserts.
How to Store Rhubarb Curd
To keep your rhubarb curd fresh, store it in an airtight container in the refrigerator. It should last up to 2 weeks. If you want to freeze it, you can put it in a freezer-safe container, but be sure to leave some space at the top for expansion.
Tips to Make Rhubarb Curd
- Ensure your rhubarb is fresh and vibrant for the best flavor.
- Adjust the sugar to your taste. If you like it sweeter, add more sugar gradually while mixing.
- For a unique touch, consider adding a hint of citrus zest like lemon or lime for extra flavor.
Variation
If you want to change up the flavor a bit, you can add other fruits to the mix. Strawberries, raspberries, or even a splash of lemon juice can complement the rhubarb nicely.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just thaw it and drain any excess water before cooking.
What can I do if my rhubarb curd is too tart?
If it’s too tart for your liking, simply add a little more sugar to balance the flavor.
Can I double the recipe?
Yes, you can double the recipe, but be sure to adjust the cooking time if needed and use a larger saucepan to accommodate the increased volume.
Rhubarb Curd
Ingredients
For the Curd
- 3 cups red rhubarb, thinly sliced Ensure rhubarb is fresh and vibrant for the best flavor.
- 1 tablespoon water Just enough to moisten the pot.
- ½ cup sugar Preferably organic evaporated cane sugar; adjust to taste.
- 3 large eggs
- ¼ cup butter For creaminess.
- ½ teaspoon vanilla
- optional dehydrated powdered strawberry, raspberry, hibiscus, or beet To color the curd if required.
Instructions
Preparation
- Put the rhubarb into a small saucepan with the water.
- Stir the rhubarb often until it cooks down in its own liquids, approximately 8 to 10 minutes.
- Purée the cooked rhubarb using an immersion blender or in a standard blender until smooth.
- Return the rhubarb purée to a clean saucepan and let it cool slightly.
- Once cool, add the sugar, eggs, and salt, and whisk until smooth.
Cooking
- Place the saucepan on medium heat and cook while stirring constantly, until the curd thickens and just starts to boil.
- Remove from heat and stir in the butter and vanilla until the butter melts.
- Allow the curd to cool, stirring occasionally to prevent skin formation.
- For an even smoother texture, pour through a fine-meshed sieve.
Chilling
- Chill the curd for at least 3 to 4 hours before serving.
- If desired, serve warm on pancakes or ice cream.