Rhubarb Curd Recipe
This Rhubarb Curd recipe yields a vibrant, tangy spread that balances the tartness of rhubarb with the richness of butter and eggs. Perfect for serving chilled on toast, pancakes, or as a topping for desserts, this curd is smooth, creamy, and naturally pink when made with red rhubarb. The curd can be gently warmed if desired, but tastes best after chilling to develop a thick, luscious texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: Approximately 2¼ cups (550 ml)
- Category: Spreads and Condiments
- Method: Stovetop
- Cuisine: British
Ingredients
Rhubarb Base
- 3 cups (375g) red rhubarb, thinly sliced
- 1 tablespoon water
Sweetened Egg Mixture
- ½ cup (100g) sugar, preferably organic evaporated cane sugar, plus more to taste if required
- 3 large eggs
- Pinch of salt
Finishing Ingredients
- ¼ cup (57g) butter
- ½ teaspoon vanilla extract
- Optional – a bit of dehydrated powdered strawberry, raspberry, hibiscus, or beet powder (for color enhancement if rhubarb is greenish)
Instructions
- Cook the Rhubarb: Place the thinly sliced rhubarb and water in a small saucepan. Use just enough water to moisten the bottom to prevent burning as the rhubarb releases moisture. Stir often and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until the rhubarb becomes soft and breaks down, approximately 8 to 10 minutes.
- Puree the Rhubarb: Using an immersion blender directly in the pot or transferring to a standard blender, puree the cooked rhubarb until smooth. If you have a high-speed blender, this step should yield a perfectly smooth mixture, negating the need for straining.
- Cool the Puree: Return the rhubarb puree to a clean saucepan and allow it to cool to prevent scrambling the eggs in the next step.
- Add Eggs and Sugar: Whisk in the sugar, eggs, and a pinch of salt thoroughly until the mixture is smooth and uniform.
- Cook the Curd: Place the saucepan over medium to medium-high heat. Stir constantly to prevent curdling and cook just until the curd thickens and reaches a gentle boil. The curd will thicken further as it cools.
- Finish with Butter and Vanilla: Remove the curd from heat and stir in the butter and vanilla extract until the butter is fully melted and incorporated, giving the curd a rich texture.
- Cool and Strain: Allow the curd to cool, stirring occasionally to avoid skin formation on top. For an extra smooth texture, strain through a fine mesh sieve to remove any small lumps or egg bits.
- Chill the Curd: Refrigerate the curd for at least 3 to 4 hours to set and develop flavor. Store in the refrigerator for up to 2 weeks.
Notes
- Adjust the amount of sugar according to the tartness of your rhubarb; the typical amount balances the tartness well without being overly sweet.
- Opt for the reddest rhubarb stalks available to achieve a naturally pink curd. If using greener rhubarb, natural pink colorants like dehydrated strawberry, raspberry, hibiscus powder, or beet can be added to improve appearance without changing flavor.
- To achieve a smoother consistency, passing the finished curd through a fine mesh sieve is recommended, especially if your blender doesn’t completely smooth the rhubarb or if small egg bits remain.
- Chill time is crucial for the curd to firm up properly; however, you can serve it warm over pancakes or ice cream if desired.
Find it online: http://bitezly.com/rhubarb-curd-recipe/
