Tart and Sweet Rhubarb Curd
Tart and Sweet Rhubarb Curd is a silky sweet/tart spread recipe, delicious on scones or biscuits, or to add to a strawberry trifle recipe.
Friends, have you ever made your own curd? Tart and Sweet Rhubarb Curd is so easy to make, and delicious. Spread it on toast, scones, biscuits, or just eat it out of the jar with a spoon! That’s what I love to do.
This curd would be delish served on this Buttermilk Biscuits and Gravy Board! And here’s a master scones recipe to try!
Tart and Sweet Rhubarb Curd
Rhubarb always reminds me of summer. It pairs well with so many fruits, and adds wonderful, tart flavor to desserts and savory dishes.
This recipe is a chance for this bright red, punchy, versatile rhubarb to stand on its own. Serve on ice cream, cheesecake, spread onto sweet biscuits, or layer into your trifle! I don’t know about you, but we love the combination of strawberries and rhubarb!
It’s perfect for any weekend breakfast!
Ingredients for Rhubarb Curd:
- Rhubarb stalk
- Sugar
- Eggs
- Kosher salt
- Limes
- Unsalted butter
Julia Childs quote “No One’s more important than People!”
“Remember, ‘No one’s more important than people’! In other words, friendship is the most important thing–not career or housework, or one’s fatigue–and it needs to be tended and nurtured.”― Julia Child, My Life in France
Oh, Julia. Yes, this is true.
The people in our lives are so important. We’ve been hosting a lot this summer, people coming in and out of this house, and it’s been a real blessing.
What to serve with Rhubarb Curd
This curd is perfect for serving with scones (for breakfast or tea).
You can make your own biscuits.
You can also use it in place of the lemon curd (jar from Trader Joe’s) in this Strawberry Trifle recipe.
We actually had this earlier this summer and it was so good.
How to make Curd with Rhubarb
- Bring rhubarb, sugar and water to a boil, then reduce heat to simmer, until the rhubarb has softened and can be mashed with a wooden spoon. Transfer to a blender and purée—the rhubarb does not have to be completely smooth.
- In a medium mixing bowl, whisk together the egg, yolks, lime juice, and salt.
- Add the rhubarb and sugar purée to boiling water (in a double boiler) and cook. When the rhubarb is hot to the touch, remove from the heat. While whisking constantly, drizzle 1 tablespoon of the hot rhubarb puree into the egg and lime mixture to temper the eggs.
- Once you have half of the mixture incorporated, stream in the rest and return to the double boiler over medium heat, stirring semi-frequently until thickened. The curd should coat the back of a spoon and just hold its shape when stirred. If the curd does not thicken, give it a few more minutes.
- Remove from the heat and whisk in the butter one pat at a time. Transfer to a jar to cool.
How to store Rhubarb Curd
Cover and refrigerate for up to 3 weeks. Keep in a jar or a closed container with a lid.
DELISH!
Strawberry Rhubarb Recipes to try:
Poppyseed Strawberry Rhubarb Crisp
Get the Recipe:
Tart and Sweet Rhubarb Curd
Ingredients
- 1 large thick rhubarb stalk, about 24 inches, cut into 1/2" pieces
- ½ c sugar
- ⅓ c water
- 1 small egg
- 5 egg yolks
- ¾ tsp kosher salt
- 2 limes, juiced
- 6 Tbsp unsalted butter
Instructions
- In a small saucepan, combine the rhubarb, sugar, and water. Bring to a boil, then reduce heat to simmer for 10-12 minutes, or until the rhubarb has softened and can be mashed with a wooden spoon. Transfer to a blender and purée for 1 minute—the rhubarb does not have to be completely smooth.
- In a medium mixing bowl, whisk together the egg, yolks, lime juice, and salt.
- Bring 1-2 inches of water to a boil in a double boiler. Add the rhubarb and sugar purée and heat for 10-12 minutes. When the rhubarb is hot to the touch, remove from the heat. While whisking constantly, drizzle 1 tablespoon of the hot rhubarb puree into the egg and lime mixture to temper the eggs.
- Once you have half of the mixture incorporated, stream in the rest and return to the double boiler over medium heat, stirring semi-frequently until thickened, 14-18 minutes. The curd should coat the back of a spoon and just hold its shape when stirred. If the curd does not thicken, give it a few more minutes.
- Remove from the heat and whisk in the butter, one pat at a time. Transfer to a jar to cool, then refrigerate for up to 3 weeks.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
