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Rhubarb curd is one of those magical spring treats that transforms a handful of fresh stalks into a silky, tangy spread perfect for toast, tarts, or simply by the spoonful. I reach for this recipe every time rhubarb hits the markets and it never fails to brighten breakfast or dessert.
I was enchanted the first time I cooked rhubarb curd and saw the intense pink color. Now I make it yearly when rhubarb is in season. My kids love swirling it through yogurt for a special treat.
Ingredients
- Fresh red rhubarb sliced thin: provides tartness and vibrant color Look for stalks that are deep red and firm for best flavor
- Water: starts the cooking process without scorching the fruit Just a splash is enough
- Organic evaporated cane sugar: sweetens the curd while letting the fruit shine Use high-quality sugar for clean taste
- Large eggs: make the curd thick and creamy Choose fresh eggs for the brightest yellow color
- Pinch of salt: balances flavor and tames the tartness
- Butter: adds incredible richness Opt for real butter for the best texture
- Vanilla: rounds out the flavors and adds warmth Pure vanilla extract is best
- Optional dehydrated strawberry raspberry hibiscus or beet: boosts the pink color If rhubarb is pale these powders create a rosy hue
Step-by-Step Instructions
- Prepare the Rhubarb:
- Place sliced rhubarb in a small saucepan with a tablespoon of water The minimal water prevents scorching while the rhubarb starts releasing its own juice Give it frequent stirs until you see liquid pooling on the bottom then bring everything to a boil
- Cook the Rhubarb Down:
- Lower the heat cover the pot and let the rhubarb simmer until completely soft and broken down This usually takes eight to ten minutes Stir here and there to prevent sticking and ensure every piece softens evenly
- Purée Until Smooth:
- Once tender blend the cooked rhubarb until fully smooth If using a high speed blender you can skip straining later but be sure to blend until zero lumps remain
- Cool Before Adding Eggs:
- Return the smooth purée to a clean pan and let it cool slightly This step is key to avoid scrambling your eggs later
- Mix in Sugar Eggs and Salt:
- Whisk in sugar eggs and a pinch of salt until everything looks silky and unified Take your time to really blend the eggs so you get a smooth finished curd
- Cook to Thicken:
- Put the pan back on medium or medium high heat and cook while stirring constantly Watch for the mixture to thicken up and come to a gentle boil It will get a little glossy and coat your spoon
- Finish with Butter and Vanilla:
- Take off the heat and stir in butter and vanilla The butter melts in for a creamy finish Vanilla adds that mellow background note Give it a stir every so often as it cools so no skin forms
- Optional Straining:
- If you want a super velvety curd or have a few eggy bits simply strain the mixture through a fine sieve
- Chill and Serve:
- Let the curd cool at room temp then chill for at least three to four hours It thickens fully as it cools For warm curd serve right away over pancakes or waffles
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Rhubarb gives this curd a jewel toned look that always reminds me of the spring markets My favorite part is seeing my kids sneak spoonfuls straight from the fridge When I use deep red rhubarb the color is especially stunning
Storage Tips
Store your rhubarb curd in a clean jar with a tight fitting lid It stays fresh in the refrigerator for up to two weeks Be sure to let the curd cool completely before closing up the jar If any excess moisture forms on top just blot with a paper towel before serving
Ingredient Substitutions
If your rhubarb is mostly green add a touch of dehydrated beet or berry powder to goose up the color If you run out of vanilla try using a bit of citrus zest for a bright floral note For a non dairy version swap butter with plant based spread but expect slightly softer texture
Serving Suggestions
Layer onto scones spread over warm toast swirl into yogurt or use as a tart or cake filling For brunch serve alongside ricotta pancakes or dollop onto crepes It also makes a gorgeous swirl for ice cream or cheesecake Just a spoonful adds color and tartness to oatmeal
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Fun Story About Rhubarb
Rhubarb was once prized for its medicinal uses before people learned to enjoy it in desserts It only became popular in pies and jams after sugar became more affordable I have found the magic is always in that first taste when tart meets sweet perfectly
Frequently Asked Questions
- → How do you achieve a smooth curd texture?
Purée the cooked rhubarb thoroughly and strain the final mixture through a fine-meshed sieve. This removes any fibrous bits or bits of egg for a silky consistency.
- → Can I adjust the sweetness or tartness?
Yes, taste the mixture before chilling and add more sugar to balance the tart flavor of your rhubarb. Rhubarb varies in sourness, so adjust to your preference.
- → What gives rhubarb curd its bright color?
Red rhubarb stalks add pink vibrancy. For greener varieties, natural colorants like strawberry, raspberry, or beet powder work well to intensify the hue.
- → How should rhubarb curd be stored?
Store in an airtight container in the refrigerator for up to two weeks. Stir before serving to maintain the best texture.
- → Is it necessary to use a blender?
Blending helps create a smoother texture. A high-speed or immersion blender both work; straining may still be needed for a perfectly smooth finish.