Description
Sweet springtime whispers through Rhubarb Curd, a silky dessert blending tart rhubarb with creamy richness. Smooth custard lovers will savor this elegant spread perfect for scones, tarts, or simply enjoying by the spoonful.
Ingredients
Scale
- 2 cups (480 ml) rhubarb, chopped fresh (about 4–5 stalks)
- 2 large egg yolks
- 1 large egg
- ⅔ cup (132 g) granulated sugar
- 4 tbsps (56 g) unsalted butter, cut into pieces
- 1 tbsp (15 ml) lemon juice
- ¼ cup (60 ml) water
- Pinch of salt
Instructions
- Rhubarb Preparation: Simmer rhubarb in water over medium heat until completely softened and broken down, creating a vibrant pink-hued base.
- Puree Refinement: Blend the cooked mixture thoroughly, then strain through a fine-mesh sieve to achieve a silky-smooth, fiber-free puree.
- Curd Composition: Whisk together rhubarb puree, sugar, egg yolks, whole egg, lemon juice, and salt in a clean saucepan, creating a harmonious, tangy mixture.
- Cooking Process: Gently cook the mixture over medium-low heat, stirring continuously until the curd reaches a luxurious, custard-like consistency that elegantly coats the back of a spoon.
- Butter Integration: Remove from heat and incorporate butter pieces, stirring until they melt completely, resulting in a glossy, rich texture.
- Cooling and Storage: Transfer the curd to a clean jar, press plastic wrap directly onto the surface to prevent skin formation, and refrigerate for at least two hours to set and intensify flavors. The curd will maintain its vibrant character for up to one week when properly chilled.
Notes
- Maintain a gentle, consistent medium-low temperature to prevent egg curdling and ensure smooth, silky texture without scrambling.
- Use a fine-mesh sieve and press the rhubarb puree to remove all fibrous strands, creating a velvety, uniform curd consistency.
- Continuously whisk the mixture while cooking to distribute heat evenly and prevent bottom scorching or uneven thickening.
- Press plastic wrap directly onto the curd’s surface while cooling to block air exposure and stop skin formation, maintaining a glossy, creamy finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 9
- Calories: 132
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 75 mg