Rhubarb Curd
 

Rhubarb Curd

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Though this curd is delicious on its own, try it spooned over a biscuit or shortbread for dessert.

SERVING SIZE

makes about 2 cups

INGREDIENTS

2 cups (about 3 stalks) rhubarb, cut into 1 inch pieces

½ cup water

⅔ cup sugar

4 large eggs

1 teaspoon lemon zest

3 ounces (6 tablespoons) butter, cut into small chunks

 

INSTRUCTIONS

Place the rhubarb in a small saucepan with water. Bring to a boil, then turn the heat down to low.

Simmer until the rhubarb is soft and you have a nice pink juice, stirring frequently, about 15 minutes. Strain and let cool. Measure out ⅔ cup of juice for the curd and discard the rest.  

In a small saucepan, whisk together the cooled ⅔ cup rhubarb juice, sugar, eggs and lemon zest. Cook over medium-low heat, stirring constantly and scraping the sides and bottom of the pot with a heat proof spatula or wooden spoon, until thickened and coats the back of the spoon, about 15-20 minutes.

Remove from heat and stir in the butter. Strain through a fine mesh strainer and let cool. Cover and refrigerate at least an hour until firm.

Variations
You can add spices while the rhubarb is simmering to make the juice, and then strain these out along with the pulp. Try:

• Rhubarb-Lemon Curd: 1 lemon, juice and zest, add ¼ cup more sugar
• Rhubarb-Vanilla Curd: 1/2 vanilla bean, scraped, or 1 teaspoon vanilla extract
• Rhubarb-Ginger Curd: 1-inch knob of ginger, peeled and sliced
• Rhubarb-Cardamom Curd: ½ teaspoon ground cardamom

  PRINT VERSION

vegetable plate

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