Creamy, tart rhubarb curd recipe, 13 wonderful ways to use it, plus a step-by-step instruction video.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 24 oz rhubarb 8 medium stalks
- 1 cup granulated sugar
- 1/2 cup water
- 1 tbsp lemon juice or more, to taste
- 2 large eggs + 2 large egg yolks
- 2 tbsp unsalted butter
Combine rhubarb, sugar and water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and cook, stirring frequently, until rhubarb breaks down to a sauce - about 15 minutes. Stir in lemon juice. Remove from heat and cool 5 minutes.
Meanwhile, whisk eggs and yolks together in a medium bowl. Very slowly, about a tablespoonful at a time, whisk 1 cup of the rhubarb sauce into the eggs, then gradually whisk the egg-rhubarb mixture back into the saucepan with the remaining rhubarb. Cook over medium-low heat, stirring constantly, for about 7 minutes, until it noticeably thickens (or reaches 165ºF on a thermometer). Stir in butter. Cool completely before serving. Curd will keep for about 5 days in the fridge.