Rhubarb Curd
This is a versatile sauce: Spread it on a scone? Yes. Drizzle it on ice cream? Definitely! Enhance a simple pound cake? Always! And of course, it's gluten free.
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Servings:
Calories: 113kcal
Ingredients
- 2 eggs
- 1 cup sugar (divided)
- 2 cups rhubarb (approximately 12 ounces, diced small)
- ¼ cup water
- 2 tablespoons lemon juice
- 4 tablespoons unsalted butter (½ stick, ¼ cup; cold, cut into small pieces)
Instructions
- In a large bowl, whisk the eggs with ¾ cup sugarÂ
- In a medium saucepan, add the rhubarb with remaining ¼ cup sugar and water. Set the heat o medium-high, and bring to a boil. Reduce the heat to medium, and simmer until the rhubarb is soft, 7 to 8 minutes
- Remove from heat, and whisk the rhubarb until it’s smooth. Whisk in the lemon juice
- Slowly whisk the rhubarb mixture into the egg mixture. Pour the mixture back into the saucepan, and set the heat to medium-low.  Stirring constantly with a wooden spoon, cook until the mixture has thickened, about 10 minutes
- Remove from the heat, and stir in the butter, a cube at a time, until the mixture is smooth. Chill completely before using
- NOTE: if you’d like this to be very smooth, puree it in a blender or food processor
Notes
Yield: approximately 1 pint
Nutrition Facts
Rhubarb Curd
Serving Size
12 g
Amount per Serving
Calories
113
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
37
mg
12
%
Sodium
12
mg
1
%
Potassium
73
mg
2
%
Carbohydrates
18
g
6
%
Fiber
0.4
g
2
%
Sugar
17
g
19
%
Protein
1
g
2
%
Vitamin A
177
IU
4
%
Vitamin C
3
mg
4
%
Calcium
23
mg
2
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.