Rhubarb Curd

Creamy, tart rhubarb curd recipe, 13 wonderful ways to use it, plus a step-by-step instruction video.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Canadian
Servings: 8
Author: Jennifer Pallian BSc, RD

Ingredients

  • 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

Instructions

  • 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.
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