Rhubarb Curd

Summary

Enjoy a tangy, creamy rhubarb curd made with fresh rhubarb, eggs, and vanilla. Perfect for spreading on toast, scones, or using as a filling for desserts.

Ingredients

• 3 cups (375gms) red rhubarb, thinly sliced
• 1 tablespoon water
• 1⁄2 cup (100gms) sugar, plus more to taste if required, preferably organic evaporated cane sugar
• 3 large eggs
• pinch of salt
• 1⁄4 cup (57gms) butter
• 1⁄2 teaspoon vanilla
• optional - a bit of dehydrated powdered strawberry, raspberry, hibiscus, or beet, to color the curd if your rhubarb is more green than pink

Instructions

• Put the rhubarb into a small saucepan with the water. 1 tablespoon doesn't seem like much water, but you just need enough to moisten the bottom of the pot so it doesn't burn in the first minute or two until the rhubarb starts releasing its own water. Stir it often until there's enough liquid in the pot so the rhubarb can cook in its own juices.
• Bring it to boil, then reduce the heat to medium-low, cover, and cook it, stirring occasionally, until the rhubarb is soft and broken down (about 8 to 10 minutes).
• Purée the cooked rhubarb with an immersion blender or in a standard blender until smooth (I find if I purée it in my high speed blender, I don't need to strain the curd after cooking).
• Return the rhubarb purée to a clean saucepan and allow it to cool.
• Add in the sugar, eggs, and salt, and whisk well until smooth.
• Put the saucepan back onto medium to medium-high heat and cook, stirring constantly, just until the rhubarb curd thickens and comes to a boil. It will be slightly thickened, but will thicken more as it chills.
• Remove from the heat and stir in the butter and vanilla until the butter is melted. Allow it to cool, stirring occasionally so a skin doesn't form on top. If you prefer a smoother curd, pass it through a fine meshed sieve (in case you have small bits of egg you want to remove or your blender didn't get it smooth enough). Chill the curd for at least 3 to 4 hours before serving (unless you want it to be warm on top of pancakes or ice cream).
• Store in the refrigerator for up to 2 weeks or in the freezer for up to a year.
• Makes ~2 1⁄4 cups (550ml).