Delicious Rhubarb Curd Recipe

This homemade rhubarb curd recipe is a delicious and tangy spread that can be enjoyed on toast, scones, or as a filling in cakes and pastries. Made with fresh rhubarb, eggs, sugar, and butter, this curd has a smooth and velvety texture. The vibrant pink color adds a pop of color to your breakfast or dessert table. With just a few simple steps, you can whip up this delightful rhubarb curd in no time.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsalted butter, cubed
• 1 teaspoon vanilla extract

Directions

1. In a saucepan, combine the chopped rhubarb and sugar over medium heat. Cook until the rhubarb is soft and releases its juices, about 10 minutes.
2. In a separate bowl, whisk the eggs. Slowly pour the hot rhubarb mixture into the eggs, whisking constantly to prevent the eggs from curdling.
3. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
4. Remove the saucepan from the heat and add the cubed butter. Stir until the butter is fully melted and incorporated into the curd.
5. Stir in the vanilla extract. Let the curd cool to room temperature, then transfer to a jar or container and refrigerate for at least 2 hours to set.
6. Serve the rhubarb curd on toast, scones, or use it as a filling for cakes and pastries. Enjoy!

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