why make this recipe
Rhubarb curd is a delicious and tangy treat that brightens up any dessert. It’s a unique twist on traditional lemon curd, bringing the tartness of rhubarb to the forefront. This creamy spread is perfect for slathering on toast, filling pastries, or spooning over yogurt. Making your own curd allows you to control the sweetness and flavor, making it a fun and rewarding kitchen project.
how to make Rhubarb Curd
Ingredients:
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup unsalted butter
- 4 large eggs
- 1/2 cup lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
- In a saucepan over medium heat, combine chopped rhubarb and sugar. Cook until the rhubarb is soft, about 10 minutes.
- Add butter to the mixture and stir until melted.
- In a bowl, whisk together eggs, lemon juice, vanilla extract, and salt.
- Gradually add the rhubarb mixture into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens, about 10-15 minutes.
- Remove from heat and let cool. Store in a jar in the refrigerator for up to 2 weeks.
how to serve Rhubarb Curd
Rhubarb curd can be served in various ways. Spread it on warm toast, use it as a filling for cakes or tarts, or mix it into whipped cream for a fluffy dessert topping. It also pairs wonderfully with ice cream or yogurt, providing a refreshing contrast to the creaminess.
how to store Rhubarb Curd
Once made, store your rhubarb curd in an airtight jar in the refrigerator. It will stay fresh for up to 2 weeks. Make sure to cover it tightly to prevent any unwanted odors from the fridge affecting its flavor.
tips to make Rhubarb Curd
- Use fresh rhubarb for the best flavor.
- Adjust the sugar level based on your sweetness preference.
- Stir constantly while cooking to prevent the eggs from scrambling.
- If you want a smoother texture, you can strain the curd through a fine sieve after cooking.
variation
Feel free to experiment with different citrus juices. Instead of lemon juice, you could use lime or orange juice for a different flavor profile.
FAQs
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess water before using it in the recipe.
How long does rhubarb curd last?
Rhubarb curd can last up to 2 weeks when stored in the refrigerator in an airtight container.
Can I freeze rhubarb curd?
While it’s best fresh, you can freeze rhubarb curd for up to 3 months. Just make sure to store it in a freezer-safe container.
Rhubarb Curd
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
A tangy and creamy rhubarb curd that adds a delightful twist to desserts.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup unsalted butter
- 4 large eggs
- 1/2 cup lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a saucepan over medium heat, combine chopped rhubarb and sugar. Cook until the rhubarb is soft, about 10 minutes.
- Add butter to the mixture and stir until melted.
- In a bowl, whisk together eggs, lemon juice, vanilla extract, and salt.
- Gradually add the rhubarb mixture into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens, about 10-15 minutes.
- Remove from heat and let cool. Store in a jar in the refrigerator for up to 2 weeks.
Notes
Use fresh rhubarb for the best flavor. Adjust the sugar level based on your sweetness preference. Stir constantly while cooking to prevent the eggs from scrambling. If you want a smoother texture, you can strain the curd through a fine sieve after cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 12g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 70mg
