Description
A sweet and tangy rhubarb curd that elevates any dish, perfect for spreading or using as a filling.
Ingredients
Scale
- 3 cups (375g) red rhubarb, thinly sliced
- 1 tablespoon water
- ½ cup (100g) sugar, plus more to taste
- 3 large eggs
- Pinch of salt
- ¼ cup (57g) butter
- ½ teaspoon vanilla (optional)
- Optional – a bit of dehydrated powdered strawberry, raspberry, hibiscus, or beet
Instructions
- Prepare the rhubarb by rinsing and slicing it thinly.
- Cook the rhubarb with water and sugar in a saucepan until simmering, about 5-7 minutes.
- Blend the mixture until smooth and add any colorings if desired.
- Prepare the egg mixture by whisking together eggs, salt, and vanilla.
- Combine the rhubarb puree with the egg mixture while whisking to temper.
- Cook the combined mixture over low heat until thickened, about 8-10 minutes.
- Add butter and cool the curd before refrigerating.
Notes
Rhubarb curd deepens in flavor after a day in the fridge. Store in an airtight container for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 8g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 55mg
Keywords: rhubarb, dessert, curd, recipe, sweet, tangy, spread, fruit preserve