Description
Silky rhubarb curd brings spring’s tangy elegance to dessert tables with its luscious pink hue. Creamy, smooth, and perfectly balanced, this delightful spread invites you to savor sweet-tart magic on scones, cakes, or directly from the spoon.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) chopped fresh rhubarb
- 2 large egg yolks
- 1 large egg
- ⅔ cup (133 g) granulated sugar
Liquid and Acidic Components:
- ¼ cup (60 ml) water
- 1 tablespoon (15 ml) lemon juice
Finishing Ingredients:
- 4 tablespoons (56 g) unsalted butter, cut into pieces
- 1 pinch of salt
Instructions
- Simmer rhubarb with water in a saucepan, gently breaking down the stalks until they transform into a soft, pulpy mixture, approximately 8-10 minutes.
- Puree the cooked rhubarb thoroughly, then strain through a fine-mesh sieve to extract a silky, fiber-free liquid.
- Combine rhubarb puree with sugar, egg yolks, whole egg, lemon juice, and salt in a clean saucepan, whisking to create a uniform mixture.
- Cook the mixture over medium-low heat, continuously stirring to prevent scorching, until the liquid thickens and achieves a custard-like consistency that smoothly coats the back of a wooden spoon.
- Remove from heat and incorporate butter pieces, stirring until they melt completely and integrate seamlessly into the curd.
- Transfer the smooth curd to a clean jar or bowl, then carefully lay plastic wrap directly on the surface to prevent skin formation during cooling.
- Refrigerate for a minimum of 2 hours to allow the curd to set and develop its rich, tangy flavor profile, which will remain fresh for up to one week when stored properly.
Notes
- Experiment with different sweetness levels by adjusting sugar quantity to match the tartness of your rhubarb.
- Use fresh, bright pink rhubarb stalks for the most vibrant color and flavor in your curd.
- Strain the puree thoroughly to ensure a silky smooth texture without stringy fibers.
- Consider using a digital thermometer to monitor the curd’s temperature, aiming for 170°F to prevent egg scrambling while ensuring proper thickening.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 0 kcal
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg