Description
A tangy and creamy rhubarb curd that adds a delightful twist to desserts.
Ingredients
Scale
- 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