Rhubarb Curd
A delightful and vibrant twist on the traditional lemon curd, rhubarb curd offers a tangy flavor perfect for a variety of desserts.
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.
Notes
Use the curd within 2 weeks. Rhubarb curd can be served on toast, yogurt, ice cream, or as a filling for pastries and cakes. For longer storage, freeze in small portions.