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Rhubarb Curd (Gluten, Grain & Sugar Free) In A glass jar placed on a round plate. A spoon with rhubarb curd on it lying on the glass jar and rhubarb stalks. Shown from front
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Rhubarb Curd (Gluten, Grain & Sugar Free)

A lovely rhubarb curd that can be used as a spread, included in a cheeseboard, used in cooking and baking.
Course Condiment, Dip Sauce, Spread
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, Healthier, Healthy, Sugar Free
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes

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.