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    Home | Dessert Recipes

    Rhubarb Curd

    Dated: May 3, 2017 Last Modified: January 24, 2022 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

    436 shares
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    A balance of tangy and sweet this rhubarb curd recipe will have you skipping the pie. Rhubarb is meant to be used in more than strawberry pie recipes.
    Jump to Recipe Print Recipe

    A balance of tangy and sweet this rhubarb curd recipe will have you skipping the pie. Rhubarb is meant to be used in more than strawberry pie recipes.

    Rhubarb Curd Recipe. Use Rhubarb In More Than A Pie

    This silky curd recipe is delightful with meringue, scones or straight off the spoon! Once you try this recipe you will want to make rhubarb dump cake, lemon curd, pomegranate curd and blood orange curd.

    Rhubarb Curd Recipe. Use Rhubarb In More Than A Pie 1

    I grow rhubarb in my garden. When you find rhubarb in the grocery store, chances are it will not have the green leaves attached. This is what it looks like when it is cut fresh from the garden.

    Do you want to grow your own rhubarb? Did you know it keeps producing for 20 years!? 

    Rhubarb Curd Ingredients:

    • Rhubarb, fresh (4-6 stalks), cut into 1-inch chunks
    • sugar, divided
    • egg yolks
    • butter, cut into chunks
    • lemon zest
    • lemon juice
    • vanilla bean, split and scraped (optional but awesome)

    How to make rhubarb curd:

    1. Remove the large leaves, wash the rhubarb and chop the rhubarb into 1" pieces.
    2. Place the cut rhubarb in a saucepot with ¼ cup sugar, and 4 tablespoons water over medium heat. Cook until the rhubarb falls apart, adding water by the tablespoon if the rhubarb sticks to the bottom of the pan. After a few minutes, the rhubarb has broken down and is pretty mushy.
    3. Use an immersion blender to puree the rhubarb, if you don't have an immersion blender, a food processor or blender will work. The rhubarb should be pretty smooth.
    4. Crack 4 eggs and place just the egg yolks in a bowl.
    5. Slice a whole vanilla bean in half, lengthwise, and scrape out the tiny vanilla seeds.
    6. Over a double boiler, on medium heat, whisk the egg yolks, the remaining ⅓ cup plus ⅛ cup sugar, the butter, lemon zest, lemon juice, and vanilla bean seeds until the sugar is dissolved. Keep in mind that heat plus eggs equal scrambled eggs. That is why we are doing this over a double boiler. It will be a gentle warming of the eggs to dissolve the sugar.
    7. Once the eggs have been warmed and sugars have been dissolved, SLOWLY pour the warm rhubarb puree into the egg mixture WHILE WHISKING VIGOROUSLY.
    8. Continue to whisk for 5 minutes until the curd has thickened slightly.
    9. This is my secret to cooling rhubarb curd. Pour the rhubarb curd into a shallow pan and cover with plastic wrap with the wrap TOUCHING the curd. This will help the curd cool faster.
    10. Store in the refrigerator and enjoy within 2 weeks.

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    Rhubarb Curd Recipe. Use Rhubarb In More Than A Pie

    📝 Frequently asked questions, answers and tips:

    Why is a double boiler used to make the curd?

    Keep in mind that heat plus eggs equals scrambled eggs. That is why we are doing this over a double boiler. It will be a gentle warming of the eggs to dissolve the sugar.

    Do I have to use a vanilla bean?

    If you don't have a vanilla bean, don't worry, you can skip this step. The vanilla bean adds one more layer of flavor to the rhubarb curd but the rhubarb curd is just as yummy without it.

    How many stalks of rhubarb is needed?

    If you have THICK rhubarb, like pictured here.... use 4 12" stalks. If it is thinner.... use 6 stalks.

    Why is it important to strain the curd?

    Even though you whisked like a mad person you should strain the curd.
    This will remove all particles of eggs that might have cooked and any bits of rhubarb that didn't puree all the way.
    Your rhubarb curd will now be extra silky smooth.

    Rhubarb Curd

    Sarah Mock
    A balance of tangy and sweet this rhubarb curd recipe will have you skipping the pie. Rhubarb is meant to be used in more than strawberry pie recipes.
    4.6 from 5 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 10 mins
    Cook Time 20 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Dessert Recipes
    Cuisine American
    Servings 4 (½ pints)
    Calories 43 kcal

    Ingredients
      

    • ¾ pound rhubarb about 6 stalks, cut into 1-inch chunks
    • ¼ cup plus ⅓ cup plus ⅛ cup sugar divided
    • 4 egg yolks
    • 3 tablespoons unsalted butter cut into chunks
    • 1 teaspoon lemon zest
    • 2 teaspoons lemon juice

    Instructions
     

    • Remove the large leaves, wash the rhubarb and chop the rhubarb into 1" pieces.
    • Place the cut rhubarb in a saucepot with ¼ cup sugar, and 4 tablespoons water over medium heat. Cook until the rhubarb falls apart, adding water by the tablespoon if the rhubarb sticks to the bottom of the pan. After a few minutes, the rhubarb has broken down and is pretty mushy.
    • Use an immersion blender to puree the rhubarb, if you don't have an immersion blender, a food processor or blender will work. The rhubarb should be pretty smooth.
    • Crack 4 eggs and place just the egg yolks in a bowl.
    • Slice a whole vanilla bean in half, lengthwise, and scrape out the tiny vanilla seeds.
    • Over a double boiler, on medium heat, whisk the egg yolks, the remaining ⅓ cup plus ⅛ cup sugar, the butter, lemon zest, lemon juice, and vanilla bean seeds until the sugar is dissolved. Keep in mind that heat plus eggs equal scrambled eggs. That is why we are doing this over a double boiler. It will be a gentle warming of the eggs to dissolve the sugar.
    • Once the eggs have been warmed and sugars have been dissolved, SLOWLY pour the warm rhubarb puree into the egg mixture WHILE WHISKING VIGOROUSLY.
    • Continue to whisk for 5 minutes until the curd has thickened slightly.
    • This is my secret to cooling rhubarb curd. Pour the rhubarb curd into a shallow pan and cover with plastic wrap with the wrap TOUCHING the curd. This will help the curd cool faster.
    • Store in the refrigerator and enjoy within 2 weeks.

    Nutrition

    Serving: 1/4 cupCalories: 43kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 52mgSodium: 3mgSugar: 2g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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