Rhubarb-Lemon Curd
Rhubarb-Lemon Curd Author: Emily Clifton Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Serves: Approx. 2 Cups
  • 1 pound rhubarb (about 6-7 stalks)
  • ½ cup water
  • 1 cup sugar
  • ¼ pound (1 stick) unsalted butter, room temperature
  • 4 large eggs
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • ⅛ teaspoon kosher salt
  1. Wash rhubarb and trim off any leafy bits. Cut rhubarb into 1-inch pieces.
  2. In a small saucepan, heat rhubarb, sugar, and water on medium-low. Cook until rhubarb is completely soft and falling apart (15-20 min).
  3. Purée with an immersion or stand blender to make the mixture as smooth as possible. It’s perfectly useable like this but for an ultra-smooth curd, push puree through a mesh strainer (this takes a little elbow grease so feel free to skip this step). Set aside to cool. You should have about 1½ cups of strained purée.
  4. In a stand mixer or in a bowl using an electric beater, cream the butter. Add the eggs, 1 at a time, and then add the rhubarb purée, lemon juice, lemon zest and salt. Mix until combined.
  5. Note: It’s going to look like a disgusting, curdled mess at this stage. Like, seriously revolting. Do not panic. I promise you it will come together.
  6. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Don’t walk away from it as you do this part or you will have lemony scrambled eggs. The rhubarb curd will thicken at about 170 degrees F, or just below simmer.
  7. Remove from the heat and cool or refrigerate. The rhubarb lemon curd will get even thicker as it cools.
Recipe by Nerds with Knives at https://nerdswithknives.com/rhubarb-lemon-curd/