My homemade rhubarb curd
Looking for that perfect combination of sweet and tangy? This rhubarb curd might just the answer to your prayers. It goes so well on the cheese platter, and it is delicious in cakes and baked goods too!
- 4 cups (around 1 liter) sliced rhubarb
- a little bit less than 1/2 cups (1 dl) water
- 2 eggs
- 1 cup (around 2 1/2 dl) granulated sugar
- 1/2 stick (50 g) of butter
I use rhubarb all summer long and I try to harvest them often, so I can get new rhubarb stalks as soon as possible. This rhubarb curd is the perfect luxurious topping or filling for your baked goods. The fact that you can freeze your rhubarb curd is so convenient too!
Boil the rhubarb until soft, and push it through a fine-mesh sieve. Mix the puree with egg and sugar in a pot and heat the mixture, but don't let it boil. Let it thicken and then add butter. Pour into a jar.
You can freeze the rhubarb curd and eat it later. Just make sure to make a double batch since it might be a bit difficult to get the right texture in the beginning.
Recipe: Sara Bäckmo
Photo: Maria Fors Östberg