Description
Rhubarb Curd is a tangy, creamy springtime spread that brings a burst of seasonal flavor to toast, desserts, and brunch favorites. Made with fresh rhubarb, egg yolks, and a touch of lemon, this homemade preserve offers a sweet-tart alternative to traditional lemon curd with a stunning blush-pink hue and buttery texture.
Ingredients
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2 cups (250 g) fresh rhubarb, diced into 0.5 cm cubes
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⅓ cup (65 g) white sugar
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¼ cup (60 ml) water
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1 tbsp (15 ml) lemon juice
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⅛ tsp salt
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3 egg yolks
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2 tbsp (28 g) unsalted butter
Instructions
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Combine rhubarb, sugar, water, lemon juice, and salt in a saucepan. Bring to a boil over medium heat.
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Reduce heat and simmer for 10 minutes, stirring occasionally, until rhubarb is soft.
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Blend the mixture until smooth; reserve ⅓ cup of the purée.
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Return remaining purée to saucepan over low heat.
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In a bowl, whisk egg yolks, then temper by slowly adding the reserved warm purée.
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Whisk the tempered eggs into the saucepan mixture.
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Cook over low heat, whisking constantly, for 5 minutes until thickened and it coats the back of a spoon.
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Stir in butter until melted.
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Transfer to a sterile jar, cool, and refrigerate for up to 1 week.
Notes
Use red rhubarb stalks for a vibrant color.
Constant whisking prevents curdling when adding eggs.
Strain through a fine mesh sieve for a smoother finish.
Delicious on toast, scones, yogurt, or used as cake filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Spread / Preserve
- Method: Stovetop
- Cuisine: American