Rhubarb Curd is a luscious, tangy spread that captures the vibrant, tart flavor of rhubarb in a smooth, velvety curd. This bright pink treat is a delightful twist on classic citrus curds, offering a unique balance of sweetness and tartness. Perfect for spreading on toast, scones, or using as a filling for tarts and cakes, rhubarb curd adds a burst of springtime flavor to any dessert. Its beautiful color and rich texture make it a stunning addition to your breakfast or dessert repertoire.
Ingredients
- 2 cups fresh rhubarb, chopped
- 1/4 cup water
- 1/2 cup granulated sugar (adjust to taste)
- 2 large eggs
- 2 large egg yolks
- 1/4 cup unsalted butter, cut into small cubes
- 1 tablespoon lemon juice
- A pinch of salt
Instructions
- Cook the Rhubarb: In a medium saucepan, combine the chopped rhubarb and water. Cook over medium heat for about 10 minutes, or until the rhubarb is soft and broken down. Transfer the mixture to a blender or use an immersion blender to purée it until smooth. Pass the purée through a fine mesh sieve to remove any fibers.
- Prepare the Egg Mixture: In a heatproof bowl, whisk together the eggs, egg yolks, and sugar until well combined.
- Cook the Curd: In a clean saucepan, combine the rhubarb purée with the egg mixture, butter, lemon juice, and a pinch of salt. Cook over low heat, stirring constantly, until the mixture thickens, about 8-10 minutes. Be careful not to let it boil, or the eggs may curdle.
- Strain and Cool: Once the curd has thickened to a custard-like consistency, remove it from the heat and strain it through a sieve to ensure a smooth texture. Pour the curd into a clean jar or container and let it cool completely.
- Chill and Serve: Refrigerate the rhubarb curd for at least 2 hours before serving. It will thicken further as it cools. Use the curd as a spread for toast, a filling for tarts, or a topping for pancakes or yogurt.
Enjoy your tangy and smooth Rhubarb Curd, a fresh and vibrant addition to your favorite desserts or breakfast treats!
