Description
Rhubarb curd transforms tart spring stalks into a silky, pink spread that rivals lemon curd. This creamy, tangy treat works on everything from toast to cake layers.
Ingredients
400g (4 long stalks) fresh rhubarb, washed and cut into 2-inch pieces
3 large eggs
170g (3/4 cup) unsalted butter, cubed
3 teaspoons cornstarch
150g (3/4 cup) granulated sugar
A drop of pink food coloring (optional)
Instructions
1. Process the rhubarb pieces in a food processor until they turn into complete pulp. Push the pulp through a fine sieve with a spoon, extracting all the juice. You should get about 300ml (1 1/4 cups) of juice. Discard the fibrous pulp.
2. Combine eggs, sugar, and cornstarch in the food processor. Blend until completely smooth with no lumps remaining.
3. Combine 1 cup of rhubarb juice, the egg mixture, and cubed butter in a saucepan. Set over low heat and whisk constantly.
4. Keep stirring with your whisk until the butter melts completely and the mixture thickens to thick sour cream consistency. This takes about 15-20 minutes of gentle cooking.
5. Remove from heat and push the curd through a fine sieve again. This ensures no lumps and creates silky texture.
6. Stir in the remaining rhubarb juice for extra tart flavor. Add a drop of pink food coloring if you want to restore the vibrant color. Pour into clean jars and refrigerate for at least 3 hours or overnight until fully set.
Notes
Never raise the heat – high heat will scramble your eggs and create lumps. Low and slow is the only way.
Stir constantly and don’t stop whisking. Constant movement prevents the eggs from cooking unevenly.
Use the reddest rhubarb stalks you can find for the prettiest pink color. Green stalks taste the same but won’t give that gorgeous hue.
The curd thickens more when cold, so don’t panic if it seems thin in the pan.
Add a tiny splash of vanilla extract at the end for subtle depth that rounds out the tartness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British