Description
Learn how to make a vibrant and tangy Rhubarb Curd, perfect for spreading on scones, filling tarts, or enjoying straight from the jar. This recipe captures the essence of spring with its bright flavor and smooth texture.
Ingredients
Scale
- 1 pound fresh rhubarb, trimmed and chopped
- 1 cup granulated sugar
- 1/4 cup unsalted butter, cut into small pieces
- 3 large eggs
- 1/4 cup fresh lemon juice
- Pinch of salt
Instructions
- In a saucepan, combine the chopped rhubarb and sugar. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 8-10 minutes.
- Remove from heat and let cool slightly.
- In a separate bowl, whisk together the eggs, lemon juice, and salt.
- Strain the rhubarb mixture through a fine-mesh sieve into the egg mixture, discarding the solids.
- Return the mixture to the saucepan. Add the butter pieces.
- Cook over low heat, stirring constantly with a whisk, until the curd thickens and coats the back of a spoon, about 5-7 minutes. Be careful not to let it boil.
- Remove from heat and pour the curd into a clean jar or container.
- Let it cool completely. The curd will continue to thicken as it cools.
- Store in the refrigerator for up to a week.
Notes
- For a smoother curd, strain the rhubarb mixture through a finer sieve or cheesecloth.
- The cooking time may vary depending on your stove and the size of your saucepan. Keep a close eye on the curd to prevent it from curdling.
- Rhubarb curd is delicious on scones, toast, or as a filling for cakes and tarts.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Desserts
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 15g
- Fat: 6g
- Carbohydrates: 13g