Rhubarb Curd
Why Make This Recipe
Rhubarb curd is a delightful twist on the traditional lemon curd, capturing the tart and refreshing essence of rhubarb. This vibrant dessert is not only easy to prepare but also offers a splendidly unique flavor profile that can elevate various dishes. From spreading it on toast to using as a filling for cakes or tarts, rhubarb curd brings a delicious tang to your culinary repertoire. Plus, its stunning pink hue makes it an eye-catching addition to any dessert table.
How to Make Rhubarb Curd
Ingredients:
- 13 ounces fresh trimmed rhubarb, cut in 1-inch pieces
- 1/4 cup water
- 1 cup sugar
- Juice of 1 lemon
- 4 large eggs, well whisked
- 2 Tbsp room temperature unsalted butter
- 1 or 2 drops pink food coloring
Directions:
- Blend the Rhubarb: Put the rhubarb and water in a high-speed blender like a Vitamix, or a food processor and process until very smooth.
- Strain the Puree: Press the puree through a fine mesh sieve so the rhubarb juice comes through, leaving the solids. Use the back of a spoon to push as much through as you can. You’ll need 1 cup of juice.
- Prepare the Mixture: Put the juice into a saucepan and stir in the sugar and lemon juice. Add the whisked eggs and whisk everything together well.
- Cook the Curd: Bring the mixture to a simmer, stirring or whisking constantly, over medium to medium-high heat. You can add a few drops of food coloring at this point if you need it.
- Thicken and Add Butter: Once the mixture comes to a boil, it should be slightly thickened and will coat the back of a spoon (it will thicken more as it chills). Remove from the heat and add the butter, a bit at a time, whisking in to melt each piece before adding the next.
- Strain and Coo: Pour the curd through a mesh strainer to remove any bits of cooked egg, then fill your jars. Let cool to room temperature before covering and refrigerating overnight.
- Storage: Use the curd within 2 weeks.
How to Serve Rhubarb Curd
Rhubarb curd can be served in myriad ways! Spread it on toast for a tangy breakfast, dollop it on yogurt or ice cream for a refreshing dessert, or use it as a filling for pastries or cakes. It can also be swirled into cheesecake or used as a tart filling to delight your guests with a burst of color and flavor.
How to Store Rhubarb Curd
Store your rhubarb curd in an airtight container in the refrigerator. It will keep well for up to two weeks. For longer storage, consider freezing the curd in small portions, ideally in ice cube trays, to enjoy the delightful flavor even beyond the rhubarb season.
Tips to Make Rhubarb Curd
- Ensure that the rhubarb is fresh and bright, as this will greatly affect the flavor of your curd.
- Strain the mixture thoroughly to achieve a smooth texture without any lumps.
- Don’t rush the thickening process; it’s crucial to stir constantly to prevent the eggs from scrambling.
Variation
You can experiment with flavors by adding other fruit juices to the curd, such as orange or strawberry, for a unique twist on the rhubarb curd. Adding spices like ginger or cardamom can also introduce a lovely warmth and depth to the final product.
FAQs
1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Make sure to thaw and drain any excess liquid before blending.
2. What can I use rhubarb curd for?
Rhubarb curd can be used in various ways, such as a spread for pastries, a filling for cakes, or a topping for ice cream and pancakes.
3. Can I double the recipe?
Absolutely! If you want to make a larger batch, simply double the ingredients and follow the same steps for preparation. Just be sure to use a larger saucepan!
Rhubarb Curd
Ingredients
Main Ingredients
- 13 ounces fresh trimmed rhubarb, cut in 1-inch pieces Ensure the rhubarb is fresh and bright.
- 1/4 cup water
- 1 cup sugar
- Juice of 1 lemon lemon
- 4 large eggs, well whisked
- 2 Tbsp room temperature unsalted butter
- 1 or 2 drops pink food coloring Optional for color.
Instructions
Preparation
- Put the rhubarb and water in a high-speed blender or food processor and blend until very smooth.
- Press the puree through a fine mesh sieve to extract the juice, leaving the solids behind. You need 1 cup of juice.
- Put the rhubarb juice into a saucepan and stir in the sugar and lemon juice. Add the whisked eggs and mix well.
Cooking
- Bring the mixture to a simmer over medium to medium-high heat, stirring or whisking constantly. Add food coloring if desired.
- Once it reaches a boil, the mixture should thicken slightly enough to coat the back of a spoon. Remove from heat and whisk in the butter gradually, melting each piece before adding the next.
- Strain the curd through a mesh strainer to remove any bits of cooked egg, then fill your jars. Let cool to room temperature before refrigerating overnight.
