Description
This Rhubarb Curd is smooth, creamy, and beautifully tangy with a naturally vibrant pink color. It’s a luscious spread perfect for toast, scones, cakes, or filling pastries.
Ingredients
Scale
Ingredients
- 3 cups rhubarb, chopped
- 1/4 cup water
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
- Pinch of salt
Instructions
Instructions
- Cook rhubarb: In a saucepan, combine rhubarb and water. Simmer until very soft (10–12 minutes).
- Blend: Blend cooked rhubarb until smooth, then strain if you want a silky curd.
- Mix base: In a heatproof bowl, whisk rhubarb purée, sugar, eggs, lemon juice, and salt.
- Cook curd: Place bowl over a double boiler and whisk constantly until thickened (8–12 minutes).
- Add butter: Remove from heat and whisk in butter until smooth and glossy.
- Finish: Stir in vanilla if using.
- Cool: Pour into jars and let cool completely before refrigerating.
Notes
Curd will thicken more as it cools. Store refrigerated for up to 1 week. Use as a filling for tarts, cakes, or pastries for a bright, tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: Classic
Nutrition
- Serving Size: 1 tbsp
- Calories: 45
- Sugar: 6g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg
Keywords: rhubarb curd, fruit curd, rhubarb spread, dessert filling, homemade curd