Can you make rhubarb curd?

Yes, you absolutely can make rhubarb curd. You cook rhubarb until soft, blend it smooth, then cook it with eggs, sugar, salt, butter, and vanilla until thick and creamy.

What is the difference between curd and jam?

Curd uses eggs and butter, so it turns creamy, rich, and custard like. Jam, on the other hand, cooks fruit with sugar until it thickens into a spread without eggs or butter.

What fruit goes well with rhubarb?

Strawberries pair especially well with rhubarb. Also, raspberries, oranges, apples, and vanilla all work beautifully with its tart flavor.

What makes a curd a curd?

A curd gets its name from the way fruit, eggs, sugar, and butter cook together into a smooth, thick spread. The eggs create that rich body that sets curd apart from sauce or jam.

Rhubarb Curd Recipe That Feels Bright and Amazing

Name: Rhubarb Curd Recipe That Feels Bright and Amazing
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups (375 g) red rhubarb, thinly sliced; 1 tablespoon water; 1/2 cup (100 g) sugar, plus extra to taste if needed; 3 large eggs; Pinch of salt; 1/4 cup (57 g) butter; 1/2 teaspoon vanilla; Optional natural pink color booster such as powdered dried strawberry, raspberry, hibiscus, or beet

Description

Rhubarb Curd is silky, creamy, and bright with that sweet tart rhubarb flavor. It comes together with simple ingredients and works beautifully as a dessert spread, filling, or topping for breakfast treats.

Ingredients

Scale

3 cups (375 g) red rhubarb, thinly sliced

1 tablespoon water

1/2 cup (100 g) sugar, plus extra to taste if needed

3 large eggs

Pinch of salt

1/4 cup (57 g) butter

1/2 teaspoon vanilla

Optional natural pink color booster such as powdered dried strawberry, raspberry, hibiscus, or beet

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Instructions

1. Cook the sliced rhubarb with the water in a small saucepan, stirring until it releases juice, then bring to a boil.

2. Lower the heat, cover, and simmer 8 to 10 minutes until very soft and broken down.

3. Blend the cooked rhubarb until smooth, then return the puree to a clean saucepan and let it cool slightly.

4. Whisk in the sugar, eggs, and salt until fully smooth.

5. Cook over medium to medium high heat, stirring constantly, until the curd thickens and just reaches a boil.

6. Remove from the heat and stir in the butter and vanilla until melted and combined.

7. Cool the curd, stirring from time to time to prevent a skin from forming.

8. Strain through a fine sieve for a smoother texture if needed.

9. Chill 3 to 4 hours before serving, unless using warm.

10. Store refrigerated up to 2 weeks.

Notes

Rhubarb sourness changes through the season, so adjust the sugar to taste while keeping the curd pleasantly tart.

Redder rhubarb gives a pinker finished curd, while greener stalks produce a more yellow green color with the same flavor.

Natural pink color can be added with dried strawberry, raspberry, or hibiscus powder, or by cooking the rhubarb with dried hibiscus flowers or a piece of beet and removing it before blending.

A high speed blender may make the puree smooth enough that straining is unnecessary.

The curd thickens further after chilling.

Rhubarb leaves are toxic and should not be eaten.

For later use, sliced rhubarb can be frozen in measured 3 cup portions, or the cooked puree can be frozen and later thawed to finish the curd.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Rhubarb Desserts
Method: Stovetop
Cuisine: American, Canadian

Nutrition

Serving Size: 2 tablespoons
Calories: 95
Sugar: 9g
Sodium: 35mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 2g
Cholesterol: 45mg