Rhubarb Curd

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This Rhubarb Curd is silky, tangy, buttery, and just sweet enough. It also has a lovely blush-pink color. It's a great way to enjoy fresh rhubarb when it's in season. Try it as a topping for scones, biscuits, pound cake, pavlovas, yogurt, crepes, or toast.

Prep Time20

Cook Time20

Total Time2 40

Course: Topping

Cuisine: American

Keyword: rhubarb curd, rhubarb curd recipe

Servings: ounces (approx.)

Calories: 108kcal

Ingredients

1 pounds fresh rhubarb (approx. three 12-inch long stalks), chopped
¾ cup granulated sugar
3 tablespoons water
2 eggs large
2 egg yolks large
½ cup unsalted butter
¼ teaspoon kosher salt
1 drop pink or red food coloring (optional)

Instructions

Place the chopped rhubarb, water, and sugar in a medium pot and bring to a boil (covered) over medium-high heat.
Remove the lid, reduce the heat to medium-low, and simmer until the rhubarb is very soft and the liquid has reduced by half (approx. 15 minutes).
Puree the mixture in a blender or food processor.
Transfer the rhubarb puree to a wide metal bowl,* add the eggs, egg yolks, butter, and salt, and place the bowl over a pot of simmering water.
Cook the mixture, whisking constantly, until it thickens and reaches 170 degrees F (approx. 10 minutes).
Remove the rhubarb curd from the heat and pour it through a fine mesh sieve into a heat-safe bowl.
Whisk in the food coloring, if using.
Press plastic wrap directly onto the surface of the rhubarb curd (to prevent a skin from forming) and chill for 2 hours or overnight.

Notes

If you use a glass or ceramic bowl, it may take longer for your curd to thicken.

Nutrition