Rhubarb Curd Recipe

4.63 from 8 reviews

Rhubarb curd is an easy to make recipe that is unbelievably versatile in the kitchen. Use curd as spread on scones, as a tart or cake filling or drizzle it over ice cream. Buy rhubarb when it's in season and freeze it to make curd any time you like. This recipe makes about 3 cups of curd.

Prep Time: 30

Bake Time: 10

Total Time: 40

12 servings

Ingredients
US Customary - Metric

16 ounces frozen rhubarb (defrosted)
2 ½ teaspoons gelatin powder (1 packet)
10 ounces granulated sugar (1 ¼ cups)
3 large eggs
2 tablespoons lemon juice
¼ teaspoon table salt

Instructions

In a food processor, puree the rhubarb for 4-5 minutes until it looks like applesauce. Strain the rhubarb through cheesecloth to remove the fiber. You should get 1 ½ cups (12 oz, 360ml) juice.
16 ounces frozen rhubarb
Bloom the gelatin in 1/4 cup of the rhubarb juice in a medium size bowl. Set it aside.
2 ½ teaspoons gelatin powder
Thoroughly whisk together the sugar and eggs in a medium saucepan. Add the rhubarb juice, lemon juice and salt.
10 ounces granulated sugar, 3 large eggs, 2 tablespoons lemon juice, ¼ teaspoon table salt
Put a fine mesh sieve over the bowl with the gelatin and keep it near the stove.
Heat the egg/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with white foam over the surface. As it heats up the curd will thicken and the foam will disappear.
Cook until the curd begins to boil. Immediately remove from the heat and pour through the sieve over the gelatin.
Stir until the gelatin is melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.
Refrigerate 8 hours or overnight to set the gelatin.