Rhubarb Curd
A silky, tart rhubarb curd made from roasted rhubarb and made in the microwave or see the notes below for a stove-top version.
Ingredients
Roasted rhubarb
- 200 g rhubarb leaves removed, cut into 3/4 inch (2cm) pieces across the stalk
- 25 g granulated sugar
- 1 Tbsp water
Curd
- 200 g roasted rhubarb puree all of it from above, no need to weigh it
- 100 g granulated sugar
- 3 large egg yolks
- 1 large egg whole
- 30 g lemon juice
- 1/4 tsp fine salt
- 90 g unsalted butter cold, cubed
Instructions
Roast the rhubarb
- Heat the oven to 350°F (180°C).
- Toss the rhubarb with the sugar and water in a small baking dish. Cover with foil and roast for 20 to 25 minutes, until soft and juicy and the pieces collapse if you press down on them. 200 g rhubarb, 25 g granulated sugar, 1 Tbsp water
- Blend smooth with an immersion blender.
- Let the puree cool for about 10 minutes. You want it warm, not hot so it doesn't start setting the eggs when they are added.
Make the curd
- Whisk the sugar, egg yolks, whole egg, lemon juice, and salt together in a microwave-safe glass or ceramic bowl until smooth, then whisk in the rhubarb puree until well combined. It will be thick-ish but runny. Use a bowl at least twice the volume of the mixture. Leave the butter out for now. 200 g roasted rhubarb puree, 100 g granulated sugar, 3 large egg yolks, 1 large egg, 30 g lemon juice, 1/4 tsp fine salt
- Microwave on full power in 40-second bursts, whisking well after each one and getting right into the edges of the bowl. The whisking is what stops it scrambling, so don't skip any.
- It takes 3 1/2 to 4 1/2 minutes in total and thickens noticeably over the last couple of bursts. Take it out at around 175°F (80°C), when the curd drops off the spatula in slow blobs rather than running off it.
- Whisk in the cold butter a few cubes at a time, letting each addition melt before adding the next.
- Push through a fine mesh sieve to catch the rhubarb fiber and any set egg, working it through with a spatula or the back of a ladle. Pour into a clean jar.
- Press cling film onto the surface if you don't want a skin to form. Cool, then refrigerate.
Notes
Both US customary and metric measurements are provided. Use the toggle to switch between the two.
Knowing when it's done: The rhubarb puree gives the raw mixture thickness so that it almost coats a spatula before you've cooked it at all. Go by temperature or by the curd dropping off the spatula in blobs rather than running off in a stream.
Stovetop alternative: Whisk everything except the butter together in a heatproof bowl, set it over a pan of barely simmering water without letting the base touch the water, and stir constantly with a spatula, scraping the base and sides. It takes 10 to 15 minutes to reach the same point. From there, butter, sieve, and jar it exactly as above.
Color: The pink comes from anthocyanins in the skin, so green-fleshed rhubarb gives a browner and duller curd, though it tastes the same. Use the reddest stalks you can find, leave the skin on, or roast a small handful of raspberries or strawberries alongside the rhubarb.
Equipment: Use non-reactive equipment. Rhubarb's acids pick up a metallic taste from bare aluminium or cast iron. Stainless steel, enameled cast iron, glass, and ceramic are all fine.
Frozen rhubarb: Works well. Roast it from frozen, don't add the tablespoon of water and add 5 minutes.
Storage: Keep in an airtight jar in the fridge for up to 2 weeks, or freeze for up to 3 months.
Nutrition
Serving: 2TbspCalories: 119kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 78mgSodium: 58mgPotassium: 63mgFiber: 0.3gSugar: 11gVitamin A: 288IUVitamin C: 2mgCalcium: 24mgIron: 0.2mg
Tried this recipe?Let us know how it was!