Rhubarb Curd
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
2 cups
-
Calories
42 kcal
-
Cuisine
American
Rhubarb Curd
Description
Rhubarb Curd combines freshly pureed and sieved rhubarb juice with sugar, lemon juice, and whisked eggs, cooked gently until it thickens to coat a spoon. Adding butter off-heat enriches the curd with a smooth, creamy finish. The recipe uses the natural tartness of rhubarb balanced by sugar and lemon, yielding a curd that’s both sharp and sweet. The cooking technique relies on constant stirring over medium heat to prevent curdling and achieve the desired silky texture.
The finished curd sets when cooled and chills well for spreading or incorporating into baked goods. Its firm but creamy consistency makes it ideal for spreading on breads or using as a filling. The option to include a drop or two of pink food coloring is available for the traditional rosy hue.
This curd requires careful straining after cooking to remove any cooked egg bits, ensuring a satin-smooth texture. It should be cooled to room temperature before covering and storing. Properly refrigerated, it keeps for several days as a delightful accompaniment for breakfasts or desserts.
Ingredients
- 13 ounces rhubarb fresh trimmed, cut in 1 inch pieces
- 1/4 cup water
- 1 cup sugar
- lemon juice of 1
- 4 egg large, well whisked
- 2 Tbsp unsalted butter room temperature
- 1 or 2 drops pink food coloring
Instructions
- Put the rhubarb and water in a high speed blender like a Vitamix, or a food processor and process until very smooth.
- Press the puree through a fine mesh sieve so the rhubarb juice comes through, leaving the solids. Use the back of a spoon to as much through as you can. You'll need 1 cup of juice.
- Put the juice into a saucepan and stir in the sugar and lemon juice. Add the whisked eggs and whisk everything together well.
- Bring the mixture to a simmer, stirring or whisking constantly, over medium to medium high heat. You can add a few drops of food coloring at this point if you need it.
- Once the mixture comes to a boil it should be slightly thickened and should coat the back of a spoon (it will thicken more as it chills.) Remove from the heat and add the butter, a bit at a time, whisking in to melt each piece before adding the next.
- Pour the curd through a mesh strainer to remove any bits of cook egg, then fill your jars. Let cool to room temperature before covering and refrigerating overnight.
- Use the curd within 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 42kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 22mg | 7% |
| Sodium | 14mg | 1% |
| Potassium | 46mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
