Tart Creamy Rhubarb Curd Recipe (Print Version)
# Ingredients:
01 -
375g red rhubarb, thinly sliced
02 -
1 tablespoon water
03 -
100g sugar, plus more to taste if required (preferably organic evaporated cane sugar)
04 -
3 large eggs
05 -
Pinch of salt
06 -
57g butter
07 -
½ teaspoon vanilla
08 -
Optional: Dehydrated powdered strawberry, raspberry, hibiscus, or beet for color enhancement
# Instructions:
01 -
Put the rhubarb into a small saucepan with the water. Stir it often until the rhubarb releases its natural juices and starts cooking. Bring to a boil, then reduce heat to medium-low, cover, and cook, stirring occasionally, until the rhubarb softens and breaks down (8 to 10 minutes).
02 -
Purée the cooked rhubarb with an immersion blender or standard blender until smooth. If using a high-speed blender, you may not need to strain the curd later.
03 -
Return the rhubarb purée to a clean saucepan and allow it to cool.
04 -
Add sugar, eggs, and salt into the cooled purée. Whisk well until smooth.
05 -
Place the saucepan over medium to medium-high heat. Cook, stirring constantly, until the mixture thickens and comes to a boil.
06 -
Remove from heat and stir in butter and vanilla until the butter is fully melted. Stir occasionally during cooling to prevent a skin from forming.
07 -
For a smoother texture, pass through a fine mesh sieve. Chill in the refrigerator for at least 3 to 4 hours before serving.
08 -
Serve chilled or warm on pancakes, toast, or ice cream. Store in the refrigerator for up to 2 weeks.
# Notes:
01 -
Adjust sugar depending on the tartness of your rhubarb, but maintain a balance to preserve its tart nature.
02 -
Use the reddest parts of rhubarb stalks for a visually appealing pink color. Optional: Use natural color enhancers like dehydrated fruit or beet for greener rhubarb.