Description
This silky-smooth Rhubarb Curd is tart, creamy, and beautifully pink — perfect for spreading on scones, layering in cakes, or swirling into yogurt. It’s a bright and luscious twist on classic lemon curd, using fresh rhubarb for bold spring flavor.
Ingredients
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3 cups chopped rhubarb (fresh or frozen)
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1/4 cup water
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1 tablespoon lemon juice
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1/2 cup granulated sugar (adjust to taste)
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2 large egg yolks
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1 large egg
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4 tablespoons unsalted butter, cut into cubes
Instructions
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In a saucepan, combine rhubarb, water, and lemon juice. Cook over medium heat for about 10 minutes, or until the rhubarb is soft and falling apart.
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Transfer the mixture to a blender or use an immersion blender to purée until smooth. Strain through a fine mesh sieve into a bowl to remove fibers. You should have about 1 cup of rhubarb purée.
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Return the purée to a clean saucepan. Stir in the sugar, egg yolks, and whole egg. Cook over medium-low heat, whisking constantly, until the mixture thickens — about 5–8 minutes. Do not let it boil.
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Remove from heat and whisk in the butter, a few cubes at a time, until melted and smooth.
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Pour the curd into a clean jar or container. Let cool, then refrigerate until chilled and set (about 2 hours).
Notes
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Adjust the sugar depending on the tartness of your rhubarb.
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Add a touch of vanilla or ginger for extra flavor.
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Keeps in the fridge for up to 1 week. Freeze for longer storage.