This silky, luscious, tart Rhubarb Curd might just be my favorite way to use rhubarb. It is simple to prepare, uses whole eggs (so no leftover whites!), and is just the prettiest pale peachy color. Serve it on scones, pancakes, or toast - or just eat it straight up because it is that good!
Recipe Background and Details
I love the versatility of rhubarb. It is such a unique, special ingredient and I love using it in my recipes each spring. Rhubarb can be sweet or savory, poached, pickled, baked into pies, muffins, scones, or made into sauces and condiments like my savory Rhubarb Chutney and this sweet and tart Rhubarb Curd.
Like I've said before, rhubarb reminds me of my sweet granny and, my goodness, she would have loved this curd. I would love to serve her some fresh scones slathered with clotted cream and this delicious curd for Mother's Day. For more of my granny-approved Mother's Day recipe suggestions, check out my Mother's Day Recipe Roundup.
Jump to:
Ingredients
This is a pretty basic curd recipe - I tend to use whole eggs in my curds these days. I hate trying to find a use for egg whites and our hens are in overdrive in spring so I'm always trying to use up eggs!
- Rhubarb - fresh, chopped, the redder the better
- Eggs - whole eggs
- Sugar - I always use organic cane sugar but regular white granulated will work as well.
- Lemon juice and zest - To brighten up all the flavors
- Vanilla Bean - for the prettiest little vanilla bean flecks. You can sub some vanilla bean paste or extract.
- Butter - I like salted but if you use unsalted add a tiny pinch of salt to the curd
See recipe card for quantities.
Instructions
I try to streamline recipes when I can. Rather than have you strain twice, I just leave the rhubarb in the whole time and strain just once at the very end. If you prefer to strain the rhubarb before adding to the eggs, you can. Then you will want to strain again after cooking the custard to remove any overcooked bits of egg.
Place rhubarb, sugar, and vanilla bean in a saucepan and place over medium high heat. Cook, stirring often, until sugar is dissolved and rhubarb has softened and broken apart.
Remove from heat and add lemon zest and juice. Stir well and ladle some of the hot rhubarb mixture into the eggs, whisking as you add.
Pour the tempered egg mixture back into the pot and stir well.
Return to medium heat and cook stirring almost constantly for about 5 minutes until mixture reaches 170 degrees F. Continue cooking over low heat, stirring constantly, for 5-10 more minutes to ensure a nice thick curd.
Remove from heat, remove vanilla bean, and stir in butter a few chunks at a time. When all butter has been added and is fully incorporated, strain mixture through a fine mesh strainer. Cover rhubarb with plastic wrap, pressing it right down on the surface, and place in the refrigerator to chill.
If you want to skip straining, you can blend this in a high powered blender (remove vanilla bean first!). Your curd may be a tiny bit less smooth but it will be smooth enough and very good.
Storage
Rhubarb Curd will keep in the refrigerator for 1-2 weeks but I promise it will get gobbled up before then! It can also be frozen for several months and thawed overnight in the refrigerator before serving.
FAQ
Rhubarb curd can be served on top of scones, biscuits, toast, pancakes, waffles, yogurt. Swirl it into yogurt or whipped cream or top ice cream with it. The possibilities are nearly endless. It is so delicious it can also be eaten straight from the jar with a spoon!
No! Fruit curds can be made with nearly any type of fruit and in the case of this rhubarb curd, technically curd can be made with vegetables!
The color will cook out of the rhubarb and with the addition of the other ingredients, most likely you will end up with a pale peachy color. I think the color is lovely, but if you want your curd more pink or even red, you can use a drop of food coloring or take a more natural approach and add some freeze-dried strawberry powder.
Related - dessert recipes
- Sourdough Discard Apple Bread
- Sourdough Discard Coffee Cake
- Sourdough Peach Cobbler
- Sourdough Discard Blondies
Pairing - scone recipes
Rhubarb Curd
This silky, luscious, tart Rhubarb Curd might just be my favorite way to use rhubarb. It is simple to prepare, uses whole eggs (so no leftover whites!), and is just the prettiest pale peachy color. Serve it on scones, pancakes, or toast - or just eat it straight up because it is that good!
- Total Time: 30 minutes plus chilling
- Yield: about 2 cups
Ingredients
1 pound chopped rhubarb
1 cup granulated sugar
6 whole eggs
1 stick (8 tablespoons or 4 ounces) butter, cubed (I use salted but feel free to use unsalted and add a small pinch of salt to the curd)
zest and juice of one lemon
1 vanilla bean, split lengthwise
Instructions
- Whisk eggs in a large bowl and set aside.
- Place rhubarb, sugar, and vanilla bean in a saucepan and place over medium high heat. Cook, stirring often, until sugar is dissolved and rhubarb has softened and broken apart.
- Remove from heat and add lemon zest and juice. Stir well and ladle some of the hot rhubarb mixture into the eggs, whisking as you add.
- Pour the tempered egg mixture back into the pot and stir well.
- Return to medium low heat and cook stirring almost constantly for about 5 minutes until mixture reaches 170 degrees F. Continue cooking over low heat, stirring constantly, for 5-10 more minutes to ensure a nice thick curd.
- Remove from heat, remove vanilla bean, and stir in butter a few chunks at a time. When all butter has been added and is fully incorporated, strain mixture through a fine mesh strainer. Cover rhubarb with plastic wrap, pressing it right down on the surface, and place in the refrigerator to chill and thicken.
Notes
I try to streamline recipes when I can. Rather than have you strain twice, I just leave the rhubarb in the whole time and strain just once at the very end. If you prefer to strain the rhubarb before adding to the eggs, you can. Then you will want to strain again after cooking the custard to remove any overcooked bits of egg.
If you want to skip straining, you can blend this in a high powered blender (remove vanilla bean first!). Your curd may be a tiny bit less smooth but it will be smooth enough and very good.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: breakfast, dessert, brunch
- Method: stovetop
- Cuisine: American
Leave a Reply