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Tart Creamy Rhubarb Curd Recipe

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Ingredients

Scale
  • 2 cups fresh rhubarb, chopped (about 4–5 stalks)
  • 1/4 cup water
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold and cubed
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon strawberry powder
  • 1 teaspoon raspberry powder
  • 1 teaspoon hibiscus powder

 

  • 1 teaspoon beet powder

Instructions

  • Cook Rhubarb: Combine rhubarb and water in medium saucepan. Cook over medium heat 8-10 minutes until soft and broken down.
  • Make Puree: Strain cooked rhubarb through fine mesh strainer, pressing solids. You should have about 1 cup puree.
  • Combine Base: In same saucepan, whisk together rhubarb puree, sugar, whole eggs, egg yolks, and salt until smooth.
  • Cook Curd: Cook over medium-low heat, whisking constantly, 8-12 minutes until mixture thickens and reaches 170°F.
  • Add Final Ingredients: Remove from heat. Whisk in butter pieces until melted. Add vanilla and fruit powders, whisking until evenly colored.

 

  • Strain and Cool: Pour through fine mesh strainer. Press plastic wrap directly on surface. Refrigerate until set, about 2 hours.

Nutrition

Find it online: https://easyrecipebooks.com/tart-creamy-rhubarb-curd-recipe/