Rhubarb Curd
A delightful and vibrant Rhubarb Curd that celebrates springtime flavors and cherished memories, perfect for spreading on scones and pancakes.
Ingredients
Main Ingredients
- 3 cups red rhubarb, thinly sliced
- 1 tablespoon water
- ½ cup sugar preferably organic evaporated cane sugar, plus more to taste
- 3 large eggs
- ¼ cup butter
- ½ teaspoon vanilla
- pinch salt
- dehydrated powdered strawberry, raspberry, hibiscus, or beet (optional) to color the curd if your rhubarb is more green than pink
Instructions
Cook the Rhubarb
- Put the rhubarb into a small saucepan with the water and stir it often until there's enough liquid for the rhubarb to cook.
- Bring it to a boil, reduce the heat to medium-low, cover, and cook, stirring occasionally, until the rhubarb is soft and broken down (about 8 to 10 minutes).
Purée the Rhubarb
- Purée the cooked rhubarb with an immersion blender or in a standard blender until smooth.
Cool the Mixture
- Return the rhubarb purée to a clean saucepan and allow it to cool.
Combine Ingredients
- Add the sugar, eggs, and salt to the cooled rhubarb, whisking well until smooth.
Cook the Curd
- Put the saucepan back onto medium to medium-high heat, and cook, stirring constantly, just until the rhubarb curd thickens and comes to a boil.
Finish with Butter and Vanilla
- Remove from heat and stir in the butter and vanilla until the butter is melted.
- Allow it to cool while stirring occasionally so a skin doesn’t form on top.
Chill the Curd
- Chill the curd for at least 3 to 4 hours before serving.
Notes
Can be served with scones, pancakes, or yogurt. Store in the refrigerator for up to 2 weeks. For variations, consider adding ginger or berry purees.
Nutrition
Serving: 1gCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 45mgSugar: 8g
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