Description
A creamy and tangy rhubarb curd that can be used as a filling for tarts, spread on toast, or as a topping for desserts.
Ingredients
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- In a medium saucepan, combine the chopped rhubarb and 1/2 cup of sugar. Cook over medium heat, stirring occasionally, until the rhubarb is soft and breaks down, about 10 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the eggs, remaining 1/2 cup of sugar, vanilla extract, and salt until well combined. Gradually stir in the warm rhubarb mixture.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 10-15 minutes. Do not let it boil.
- Remove from heat and stir in the softened butter and lemon juice until fully incorporated.
- Strain the curd through a fine-mesh sieve into a bowl to remove any solids.
- Cover the bowl with plastic wrap, pressing it directly against the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours or until set.
- Serve chilled as a filling for tarts, spread on toast, or as a topping for desserts.
Notes
- For a twist, try adding a teaspoon of grated ginger to the rhubarb mixture for a spicy kick.
- Alternatively, substitute half of the rhubarb with strawberries for a sweeter flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 16g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 100mg