Rhubarb Curd is an easy to make recipe that is unbelievably versatile in the kitchen. Spread it on scones, use it as a tart or cake filling or drizzle it over ice cream. Buy rhubarb when it’s in season and freeze it to make curd any time of year.
For this Rhubarb Curd I had to make additional adjustments to the basic recipe.
Because I didn’t want to mask the wonderful and specific flavor of the Rhubarb, I reduced the number of eggs in the recipe and eliminated the butter all together.
Those changes allow the rhubarb flavor to shine, but also mean the curd is fairly runny. For this recipe the gelatin isn’t optional. You need it for the curd to be spreadable.
Tips for making Rhubarb Curd:
- Use frozen rhubarb for the best results. Freezing the rhubarb helps break down the cell walls. This makes juicing the rhubarb easier. If you have fresh rhubarb, chop it up and freeze it for several hours before making the curd.
- A little lemon juice emphasizes the tart rhubarb flavor.
- Compared to my Lemon Curd recipe, this recipe has less sugar, fewer eggs and no butter. Eggs and butterfat would mute the rhubarb tang.
- Always combine the sugar with the eggs before adding the rhubarb juice. If you add the juice to eggs without the sugar, the acidity in the fruit will “cook” the eggs.
- It’s not necessary to use a double boiler. You can cook the curd directly on the stove as long as you keep the heat on medium-low and stir constantly to avoid burning.
- The curd will keep for a couple of weeks in the refrigerator and can be frozen for several months.
Scroll through the step by step photos to see how to make Rhubarb Curd:
Last, but certainly not least, all fruit curds (slightly warmed up), make a great topping for Vanilla Ice Cream.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 16 oz (448g) frozen rhubarb, defrosted
- 1 packet (2 1/2 teaspoons, 7g) gelatin powder
- 1 1/4 cups (10 oz, 280g) granulated sugar
- 3 large eggs
- 2 tablespoons lemon juice
- 1/4 teaspoon table salt
- In a food processor, puree the rhubarb for 4-5 minutes until it looks like applesauce. Strain the rhubarb through cheesecloth to remove the fiber. You should get 1 1/2 cups (12 oz, 360ml) juice.
- Bloom the gelatin in 1/4 cup of the rhubarb juice in a medium size bowl. Set it aside.
- Thoroughly whisk together the sugar and eggs in a medium saucepan. Add the rhubarb juice, lemon juice and salt.
- Put a fine mesh sieve over the bowl with the gelatin and keep it near the stove.
- Heat the egg/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with white foam over the surface. As it heats up the curd will thicken and the foam will disappear.
- Cook until the curd begins to boil.
- Immediately remove from the heat and pour through the sieve over the gelatin.
- Stir until the gelatin is melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.
- Refrigerate 8 hours or overnight to set the gelatin.
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