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Rhubarb Curd Recipe

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4.3 from 2 reviews

This luscious Rhubarb Curd recipe blends tart rhubarb with rich egg yolks and buttery sweetness to create a creamy, tangy spread perfect for toast, desserts, or as a filling. Cooked gently on the stovetop to a silky texture, it balances sweet and tart flavors beautifully, with easy storage tips for enjoying fresh curd all week long.

Ingredients

Rhubarb Mixture

  • 3 cups rhubarb, chopped into 1-inch (2.5 cm) pieces
  • 1 tablespoon water
  • ½ cup (100 g) sugar

Egg Mixture

  • 4 large egg yolks
  • ⅛ teaspoon salt
  • ½ cup (100 g) sugar

Finishing

  • ½ cup (113 g) butter, cut into small pieces

Instructions

  1. Prepare Jars: Have clean glass jars with tight-fitting lids ready, with a total capacity of about 3 cups (750 ml).
  2. Cook Rhubarb: Combine chopped rhubarb, water, and ½ cup sugar in a medium-large pot. Cook over medium-low heat, stirring occasionally, until rhubarb is soft, about 13 to 15 minutes.
  3. Whisk Egg Yolks: While rhubarb cooks, whisk together egg yolks, salt, and remaining ½ cup sugar in a large mixing bowl until pale and ribbon-like, about 1 to 2 minutes.
  4. Mash Rhubarb: Remove rhubarb from heat and mash with a potato masher or fork, leaving some chunks if desired.
  5. Temper Egg Yolks: Scoop out about ½ cup of hot rhubarb. While whisking constantly, slowly drizzle small amounts of hot rhubarb into egg yolks to gently raise their temperature without curdling.
  6. Combine Mixtures: Stir the tempered egg yolk mixture back into the pot with the cooked rhubarb. Add butter pieces and stir to combine.
  7. Cook Curd: Return pot to medium-low heat and cook, stirring frequently, until thick, creamy, and thermometer reads 170ºF to 180ºF (76ºC to 82ºC), about 8 to 10 minutes. Do not boil.
  8. Jar and Cool: Remove from heat and carefully spoon hot curd into prepared jars. Place lids loosely on top leaving space for steam. Cool on counter for 2 to 3 hours before tightening lids.
  9. Store: Refrigerate curd for up to one week and enjoy as desired.

Notes

  • Brightest Colour: Use dark pink rhubarb pieces for vibrant color. If mostly green rhubarb is used, a drop or two of red food coloring can be added after cooking.
  • Reduce Sugar: You can reduce sugar, but curd might cook faster and texture may change.
  • Storage: Store in sealed jars in the fridge for up to one week. Double or triple recipe for larger batches and consider canning for pantry storage.
  • Keeping Time: Lasts about one week refrigerated; typically consumed sooner.

Find it online: https://marthatasty.com/rhubarb-curd-recipe/