Rhubarb Curd Spread Delight (Print-Friendly Format)
Silky rhubarb curd, the perfect tangy spread for desserts or breakfasts.
# Required Ingredients:
→ Main
01 -
3 cups (375g) red rhubarb, thinly sliced
02 -
1 tablespoon water
03 -
½ cup (100g) organic evaporated cane sugar, plus more to taste if needed
04 -
3 large eggs
05 -
Pinch of salt
06 -
¼ cup (57g) butter
07 -
½ teaspoon vanilla extract
08 -
Dehydrated powdered strawberry, raspberry, hibiscus, or beet, optional for color adjustment
# How to Make It:
01 -
Place rhubarb and water in a small saucepan. Heat over medium-low, stirring often, until rhubarb releases juices, softens, and breaks down, about 8 to 10 minutes. Bring to a boil, reduce heat, cover, and continue stirring occasionally.
02 -
Purée the cooked rhubarb with an immersion blender or standard blender until smooth. Straining is optional based on texture preference.
03 -
Return rhubarb purée to a clean saucepan. Allow to cool slightly, then whisk in sugar, eggs, and salt until smooth.
04 -
Heat mixture over medium to medium-high heat, stirring constantly, until thickened and it reaches a gentle boil. Remove from heat.
05 -
Stir in butter and vanilla extract until butter is fully melted. Optional: pass through a fine mesh sieve for a smoother texture.
06 -
Allow curd to cool, stirring occasionally to prevent skin formation. Chill for at least 3 to 4 hours before use. Store in the refrigerator for up to 2 weeks.
# Additional Information:
01 -
Curd is ideally tart, so avoid over-sweetening. Rhubarb sourness varies by season; adjust sugar as needed while keeping a balance.
02 -
For a more vibrant pink curd, choose redder rhubarb or add natural colorants like dehydrated strawberry or hibiscus powder.
03 -
Chilling thickens the curd further; serve warm on pancakes or ice cream if desired.