Description
A creamy, tangy rhubarb curd that works perfectly as a spread, dessert topping, or filling for cakes and pastries.
Ingredients
Scale
- 3 cups red rhubarb, thinly sliced
- 1 tablespoon water
- 1/2 cup sugar
- 3 large eggs
- Pinch of salt
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
- Optional fruit powder for color
Instructions
- Place rhubarb and water in a saucepan and cook until soft
- Blend the rhubarb until smooth
- Let the puree cool slightly
- Whisk in sugar, eggs, and salt until smooth
- Cook over medium heat while stirring constantly until thickened and boiling
- Remove from heat and stir in butter and vanilla until melted
- Cool while stirring occasionally, then chill before serving
Notes
- Adjust sugar depending on tartness of rhubarb
- Use red rhubarb for better color
- Strain for smoother texture if desired
- Store in refrigerator up to 2 weeks
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 120
- Sugar: 14
- Sodium: 35
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
- Cholesterol: 55