Rhubarb Curd recipe

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Ingredients

2 cups fresh rhubarb stalks, cut into 1/4-inch dice
⅓ cup white sugar
¼ cup water
1 tablespoon lemon juice
⅛ teaspoon salt
3 egg yolks
2 tablespoons butter

Nutrition Info

42.2 calories
carbohydrate: 5.1 g
cholesterol: 42.2 mg
fat: 2.3 g
fiber: 0.3 g
protein: 0.6 g
saturatedFat: 1.2 g
servingSize: -
sodium: 30.6 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chopped rhubarb in a medium-sized saucepan. Add sugar, water, lemon juice, and salt. Bring to a boil over medium heat, reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft, about 10 minutes.

  2. Pour rhubarb mixture into a mini food processor or blender, blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining rhubarb mixture to saucepan over low heat.

  3. Whisk egg yolks together in a small bowl. Slowly add reserved rhubarb mixture, whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Whisk in butter until melted and fully incorporated.

  4. Pour into a sterile jar and cool. Curd keeps in the refrigerator for up to 1 week.

Recipe Yield

12 ounces

Recipe Note

Don't know what to do with all that extra rhubarb in your garden? Make this tangy curd that's delicious on scones, toast, or in a yogurt parfait. Use thinner rhubarb stalks as they tend to be more tender and less stringy.

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