Rhubarb Curd Spread

Follow our step-by-step guide on how to make Rhubarb Curd Spread.

1. Step 1

   In a medium saucepan, mix together diced rhubarb, sugar, water, lemon juice, and a pinch of salt.

2. Step 2

   Heat the mixture over medium heat until it reaches a rolling boil.

3. Step 3

   Once boiling, lower the heat to medium-low and let it simmer, stirring occasionally, until the rhubarb softens, which should take about 10 minutes.

4. Step 4

   Next, transfer the rhubarb concoction to a mini food processor or blender and puree until silky smooth, taking about 10 to 20 seconds.

5. Step 5

   Reserve one-third cup of this vibrant rhubarb puree and return the rest to the saucepan, keeping it warm over low heat.

6. Step 6

   In a separate small bowl, whisk the egg yolks until they are light and frothy.

7. Step 7

   Gradually incorporate the reserved rhubarb puree into the egg yolks, whisking continuously to ensure a smooth blend.

8. Step 8

   Slowly pour this egg-rhubarb mixture back into the saucepan, whisking diligently until the curd thickens and coats the back of a metal spoon, which should take around 5 minutes.

9. Step 9

   Once thickened, remove the saucepan from heat and whisk in the butter until it melts and melds seamlessly into the curd.

10. Step 10

    Finally, pour the luscious rhubarb curd into a sterilized jar, allow it to cool, then seal it and store it in the refrigerator for up to one week.

11. Step 11

    Enjoy this delightful treat as a spread or a filling, and savor the tangy sweetness of homemade rhubarb curd!.