When I set out to make rhubarb curd, I imagined a jar full of shockingly pink spread to dollop on toast, scones, and ice cream. As it turns out, my eggs were so deep yellow in color that the final result looked more like traditional lemon than rhubarb. A bit disappointing, yes, but the flavor was so lovely that I quickly rebounded from this minor misfortune.
Tart spring rhubarb makes a great substitute for citrus in curd, which itself can be a springboard for all sorts of breakfasts and desserts. Use curd to dress up toast and shortbread, swirl it into ice cream, fill crêpes and layer cakes, or just eat it by the spoonful, which you might find yourself doing after making this delightfully silky spread.
The first step is to make a rhubarb juice. You can do this in a juicer, but I find that simmering it on the stove gives it a sweeter dimension. If you make extra juice, you can add it to soda water and cocktails and enjoy some of the pink color even if it dissipates in your curd.
Depending on the colors of your rhubarb and eggs, your curd might end up a different shade of yellow or rose. Either way, it's a lovely seasonal treat. There are also many ways to punch it up with spices that are complementary to rhubarb, like vanilla, ginger, or cardamom, and I've included some variations at the end of the recipe.
Rhubarb Curd
Makes about 2 cups8 ounces fresh rhubarb, leaves removed and discarded
2/3 cup sugar
4 large eggs
4 ounces (8 tablespoons) butter, cut into small chunks
Chop rhubarb into 1-inch pieces and place in a small saucepan with enough water to cover. Bring to a boil, then simmer for about 20 minutes until rhubarb is soft and you have a nice pink juice. Strain and let cool. Measure out 2/3 cup of juice for the curd. (Use the leftover pulp in yogurt or dry it into fruit leather. If you have any leftover juice, pour it into a drink!)
Whisk together 2/3 cup rhubarb juice, sugar, and eggs in a small saucepan. Cook over low-medium heat, stirring constantly and scraping the sides and bottom of the pot with a wooden spoon, until the internal temperature reaches 170°F. (If you don't have a thermometer, just watch for it to thicken and coat the back of the spoon.)
Remove from heat and stir in 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. For example:
• Rhubarb-Vanilla Curd: 1/2 vanilla bean, scraped
• Rhubarb-Ginger Curd: 1-inch knob of ginger, peeled and sliced
• Rhubarb-Cardamom Curd: 2 cardamom pods, lightly crushed
Related: First "Fruit" of Spring: Rhubarb
(Images: Emily Ho)
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Comments (13)
About how long would this last in the fridge? As long as the eggs?
Oh YES. I am totally going to make this.
@KATY DID, in my experience curd lasts about a week in the fridge, maybe a little longer. But it also freezes beautifully. Just leave yourself a little head space because it will expand a bit in the freezer. Then let it defrost in the fridge. It might need a quick stir. Given the eggs there might still be a limit to how long it would last in the freezer; I've left it 3 months with no problem.
Off to buy some rhubarb right now! Might have to make some scones to go with it ...
This sounds brilliant. Thank you! I'll try this out this weekend!
Yum!! This looks great~ I think I will try it will palm sugar instead of regular sugar. This seems to be my new "sweet" love that has less of a sugary impact on ours systems.
Thanks for sharing! ;)
I process my curd as I would jelly... but also, I do my curd using the sous vide bath, so I'm sure that the contents are pasteurized. I've kept my curd for a month or two with no ill effects.
anyone know if you can subsitute something for the butter? I'm off dairy but this looks soooo yummy!
Hanna: Yes, you can reduce the butter or even eliminate it. It's basically just pudding, and when I made it last night it had a great creamy texture before adding the butter. With the butter, it gets a softer, glossier finish (and it will get less of a "skin"), and of course it gets the wonderful buttery flavor. Butter also helps it firm up better when chilled, and it makes a better spread, but it's lovely without it, too. FYI, the photo above looks like lemon curd. When I made it, the bright red rhubarb juice and bright yellow egg yolks made a beige but tasty curd.
This is a must try for me! It looks and sounds wonderful.
I can't taste the rhubarb? It just tastes like an eggy custard?
Have to say I agree - can't taste the rhubarb, just eggy custard. I pumped it up with some lime juice but it's kind of a lot of work for no rhubarb flavor. Sad!
I'm with mcraig. It's also very sweet. Bummed! I considered using yolks only, but I think that would only knock down the lightness of it.
While delicious, I can't taste any rhubarb, just custard.