This recipe is for a creamy, slightly tart yet sweet homemade Rhubarb Curd. This recipe is both quick and easy to make, only using a few key ingredients. Use this rhubarb curd as a spread, in your cooking or baking or include it in a cheeseboard. It is gluten, grain and sugar free.
We all know lemon curd, but curd can be made with almost any fruit or vegetables of your liking! It is easy and quick to make. Only calls for easy staple ingredients that you probably already have at home. And it is definitely more wallet friendly than buying a jar of curd from the store. This rhubarb curd is a favorite that I make throughout rhubarb season, just as I do with my rhubarb compote. I’m a huge rhubarb lover, so I try to use and eat it as much as I can while it is in season. Rhubarb goes well with both sweet and savory dishes and can be used in both cooking and baking. And so does this rhubarb curd! It can be used as a spread on toast, scones or bagels, use as topping on cheesecakes, breakfast bowls, pancakes or ice cream, as filling between cake layers, in tarts, crepes or muffins, include it on a cheeseboard, bake with it, flavor yogurts or ice creams with it or use as a condiment in cooking.
A few tips:
- Use 2-3 stalks of rhubarb for this recipe, approximately 2,5 dl/1 cup.
- When cooking the rhubarb make sure it is really tender before you remove it from the stove and make sure that the water has evaporated. Otherwise let it cook for a few minutes more until all of the water has evaporated.
- Mix the cooked rhubarb well using a hand mixer or a high speed blender. You need the rhubarb to be completely smooth.
- You can either run the mixed rhubarb through a fine mashed sieve to have a completely smooth curd without any solids or skip this step to have a little bit of texture in the curd. I prefer not to run it through a sieve to have some texture in the rhubarb curd.
- You can add additional seasoning/flavoring to the curd if preferred. I make a few different versions using vanilla, cinnamon, cardamom, ginger and honey for example. If adding any additional seasoning add it at the same time as you add the sugar.
- Make sure to heat the rhubarb curd mixture on medium/low heat to prevent the egg yolks from curdling and stir constantly. It can take up to 10 minutes before the rhubarb curd starts to thicken.
- If the curd doesn’t start to thicken after 10 minutes, increase the heat slightly and continue to stir constantly.
- Store this rhubarb curd in a clean jar in the fridge for up to 10 days.
Ingredients for this Rhubarb Curd:
- Rhubarb stalks
- Water
- Lemon juice
- Sugar free granulated sweetener
- Egg yolks
- Butter/Dairy free butter
Other recipes you might like:
- Rhubarb Compote (Vegan, Gluten & Sugar Free)
- Oven Baked Apple Butter (Vegan, Gluten, Grain, Oil & Sugar Free)
- Cherry Jam (Vegan, GLuten, Grain & Sugar Free)
- Balsamic Roasted Summer Fruits & Berries (Vegan, Gluten, Grain, Oil & Refined Sugar Free)
- Cranberry Jam (Vegan, Gluten Free & No Added Sugar)
- Raspberry Chia Jam (Vegan, Gluten & Sugar Free)
- Pear Sauce with Cardamom (Vegan, Gluten & Sugar Free)
- Persimmon Sauce (Vegan, Gluten & Sugar Free)
- Applesauce (Vegan, Gluten & Sugar Free)
- Peach Sauce/Jam (Vegan, Gluten & Sugar Free)
Rhubarb Curd (Gluten, Grain & Sugar Free)
Ingredients
- 2-3 Rhubarb stalks cut into smaller pieces
- 1/2 dl Water +1-2 tbsp more as needed
- 1/2 tbsp Lemon juice
- 1/2-1 dl Sugar free granulated sweetener (depending on how tart your rhubarb is and how sweet you prefer your curd)
- 2 Egg yolks
- 1 tbsp Butter/dairy free butter
Instructions
- Cut the rhubarb stalks into 1 cm long pieces. Add to a small pot together with 1/2 dl water and bring to a boil. Lower the heat and let the rhubarb simmer uncovered until soft, for about 10 minutes. All of the water should evaporate. Add more water as needed, but make sure it has evaporated once you're done cooking the rhubarb.
- Let the rhubarb cool for a few minutes. Then mix using a hand mixer until smooth.
- Strain the rhubarb through a fine sieve using a spoon (optional, I did not do it since I prefer not to have the curd completely smooth).
- Add a bit of water to a sauce pan/pan and heat on medium heat.
- Add the rhubarb to a heat proof bowl and place it over the sauce pan. The water in the sauce pan should not touch the bowl.
- Now slowly add the sugar and lemon juice while whisking the rhubarb using a balloon whisk constantly. Keep on whisking until the sugar is incorporated with the rhubarb.
- Add egg yolks to the rhubarb while whisking constantly. Now cook the curd over medium heat (making sure the water in the pan doesn't start boiling vigorously since it will ruin the curd) stirring constantly, until the curd starts to thicken. If it doesn't start to thicken increase the heat of the stove slightly. This thickening part takes about 10 minutes, where you need to stir constantly not to end up with scrambled eggs.
- When the curd starts to thicken you can do the spoon test. Remove the curd from the stove and dip the back of a spoon in the curd and run your finger across the back of the spoon to create a clear line. If the curd is thick enough, then the line should remain clear. If the curd is too thin, then it will run and disrupt the line.
- When the curd is thick enough add the butter and whisk until the butter is incorporated.
- Let the curd cool for a few minutes, then transfer to a clean jar and store in the fridge.