Rhubarb curd

If you already love lemon curd, cranberry curd, passion fruit curd or even raspberry curd, it’s time to try the best one yet – rhubarb curd. Because rhubarb purée is naturally thick, this recipe requires only a small amount of butter while still producing a beautifully smooth, luscious curd. It’s delicious spread over toasted brioche or challah, used as a filling for tarts and tartlets, layered into cakes and desserts, or simply enjoyed straight from the jar. For the most vibrant pink colour, choose rhubarb with deep red or pink stalks. Green stalks will produce a much paler curd.

Ingredients for the rhubarb curd:

• 400 g rhubarb, cut into small pieces (red or pink stalks)
• 100 g caster sugar
• juice of ½ lemon
• 5 large egg yolks
• 1 large egg
• 45 g unsalted butter, diced

Place the rhubarb, sugar and lemon juice into a saucepan. Cook over medium heat, stirring occasionally, until the rhubarb has completely broken down and become very soft, about 10–15 minutes. Blend until completely smooth using a stick blender.

Return the rhubarb purée to the saucepan. Add the egg yolks and whole egg, whisking thoroughly until combined. Cook over medium-low heat, stirring constantly, until the mixture thickens and just reaches the boil. Remove from the heat and strain through a fine sieve for an extra-smooth texture. Add the diced butter to the hot curd and stir until completely melted and incorporated. Pour into sterilised jars and refrigerate until fully chilled and thickened.

Store the rhubarb curd in the refrigerator for up to 7 days.

Enjoy!

Recipe inspired by Zestful Kitchen.