Description
This Rhubarb Curd is a silky, tangy spring treat made with fresh rhubarb, eggs, butter, and sugar. With its beautiful color and bright sweet-tart flavor, this homemade curd is perfect for spreading on toast, filling cakes, topping scones, or adding a special touch to desserts.
Ingredients
Scale
Ingredients
- 3 cups fresh rhubarb, chopped
- 1/4 cup water
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
Serving Ideas
- Scones and biscuits
- Toast or English muffins
- Cake or cupcakes filling
- Yogurt parfaits
- Cheesecake topping
Instructions
Instructions
- Cook the rhubarb: Add chopped rhubarb and water to a saucepan. Simmer over medium heat for 10–15 minutes until the rhubarb becomes soft.
- Blend the mixture: Puree the cooked rhubarb until smooth using an immersion blender or regular blender. Strain if you prefer an extra silky curd.
- Prepare the curd: Whisk eggs, sugar, lemon juice, lemon zest, and salt in a heatproof bowl. Slowly add the warm rhubarb puree while whisking constantly.
- Cook until thickened: Place the mixture over a double boiler and cook, stirring constantly, until the curd thickens enough to coat the back of a spoon.
- Add butter and chill: Remove from heat and whisk in butter and vanilla until smooth. Transfer to a jar and refrigerate until set.
Notes
For the brightest color, choose fresh pink or red rhubarb stalks. The curd will continue to thicken as it cools. Store in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 55
- Sugar: 7g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg
Keywords: rhubarb curd, homemade rhubarb spread, tangy rhubarb recipe, spring dessert, rhubarb lemon curd, easy rhubarb treat
