Simple Homemade Rhubarb Curd
Ingredients
- 300 g red-stemmed rhubarb
- 100 ml water
- 30 g ginger
- 50 ml lemon juice
- 2 eggs
- 4 egg yolks
- 80 g butter
- 125 g gelling sugar
- 1 tsp cornstarch
- 1 tsp red fruit powder
Preparation
Wash the rhubarb pieces and cut them into small pieces. Peel the ginger and place it with the water in a pot. Simmer on low heat until the rhubarb breaks down into fibers.
Press the cooked rhubarb through a sieve to remove coarse parts. Mix in the lemon juice and bring to a boil with the gelling sugar. Simmer briefly, then remove from heat and let cool.
In a separate bowl, whisk the egg yolks and two whole eggs with the cornstarch.
Once the rhubarb mixture is warm but not hot, gradually stir in the egg mixture while stirring constantly to avoid curdling.
Gently heat the mixture over low heat, stirring continuously, and allow it to thicken slowly. Gradually increase the heat but ensure it does not boil. Stir for about 15 minutes until a pudding-like consistency is achieved.
Remove from heat, add the butter, and stir until fully incorporated. If desired, add red fruit powder or food coloring for color.
Cool the curd and transfer to sterilized jars. Store in the refrigerator for up to 3 days.
