Every year when summer is almost there, it’s time for rhubarb to shine! However, the season is quite short, so you have to get the most out of it, right? For example, with delicious Homemade Rhubarb Curd. An absolutely delicious cream you can use for desserts, cakes, and much more. You can also enjoy rhubarb curd with some simple cookies. It’s a great way to enjoy this sweet summer treat without complicating it too much. Life can be so easy and delicious!
You probably all know Lemon Curd already – that sweet, sour, delicious cream that is being used for many desserts – especially in summer because it is so refreshing. Rhubarb curd is the pinkish sister of that. I am not sure where lemon curd (or rhubarb curd for that matter) originates, but I guess it’s Great Britain. They love to use curd, and they are also using rhubarb often in bakes. Makes sense to give them the points for that one, right? Lemon Curd is something you can buy in many supermarkets these days… rhubarb curd, on the other hand, is not that common. At least here in Berlin. Haven’t seen it in any shop so far. More reason to make it at home, right?
Anyway. If you like rhubarb, you should definitely make this delicious cream at home one day. We had our own rhubarb from our little terrace garden for the first time this year. It was not much but the few stalks I could harvest ended up in this rhubarb curd – along with some regular rhubarb from the farmer’s market. I wish I could do a whole recipe with my own rhubarb but for that, I need more plants I guess.
Well. Making curd (rhubarb, lemon, or whatever) is actually quite easy. You need some fruit or some juice (rhubarb is a vegetable, I know), then you throw in eggs, stir a lot and at the end, you got some creamy curd. Ok, there is also butter, sugar, and cooking involved, but I did not want to go through the entire process here. That’s the job of the recipe below. Did you know you can make any type of curd sugar-free? Just use xylitol instead of sugar… just a side note.
Anyway. If you’ve ever baked or cooked with rhubarb, you’ll have noticed that using the red stalks almost never results in a cake, dessert, or whatever that is really red or pink – even though the rhubarb stalks look red. That’s because most of the rhubarb is green-ish inside. There are varieties that are red all the way through but that one is not sold everywhere.
For this reason, rhubarb often needs a little »help«. If you are making a compote or a cake you can add some raspberries to get the color you want/expect from rhubarb. The curd here has been colored with freeze-dried dragon fruit powder. Without that, the curd would have looked pretty much like creamy puke. Really. Nobody wants that, so »faking it« is something good in this case.
Even though you have to help a bit with the color – the curd itself is really delicious. With or without color added. This one here is also sugar-free. I mentioned already that’s always an option if you want to save some calories or don’t want to eat sugar in general.
INGREDIENTS / ZUTATEN
(2 glasses)
10.6 oz. (300g) rhubarb (red), cleaned and cut into small pieces
1.8 oz. (50g) raspberries
2-3 tbsp. water
2.8 oz. (80g) xylitol* (or sugar)
1 pinch of salt
1 tsp. vanilla extract*
3 medium eggs
2.1 oz. (60g) butter
2-3 tsp. freeze-dried dragon fruit powder* (optional)
alternatively some freeze-dried raspberry powder* or pink food color
(für 2 Gläser)
300g Rhabarber (möglichst rot), geputzt und in kleine Stücke geschnitten
50g Himbeeren
2-3 EL Wasser
80g Xylit* (oder Zucker)
1 Prise Salz
1 TL Vanille Extrakt*
3 Eier (M)
60g Butter
2-3 TL gefriergetrocknetes Drachenfucht Pulver* (optional)
alternativ gefriergetrocknete Himbeeren (Pulver)* oder pinke Lebensmittelfarbe
DIRECTIONS / ZUBEREITUNG
1. Clean the rhubarb and cut it into small pieces. Add together with the raspberries, water, and 1 tablespoon of the xylitol (or sugar) to a small pot. Gently heat up until the rhubarb starts to break down – let cook over medium heat for about 8-10 minutes. Stir often so nothing burns. You want all the rhubarb pieces and raspberries turned into a mushy blob. Depending on the color of the rhubarb stalks you used this will actually look pretty much like greenish puke – but it smells much better.
2. Remove from the heat and purée the rhubarb with an immersion blender until very smooth. Mix in the remaining sugar, salt, and vanilla extract and let cool down for about 5 minutes.
3. When the rhubarb has cooled down a bit, add the eggs and mix until very well combined. Place the pot back on the stove and bring the mixture to a boil while stirring constantly. Let it cook/bubble for a minute or so until the curd has thickened nicely. Remove from the heat and stir in the butter. You want it melted completely and well incorporated. Add the freeze-dried dragon fruit powder, freeze-dried raspberry powder, or some pink food coloring to get a nice pinkish rhubarb curd (optional but recommended). Let it cool down – stir occasionally, so you won’t get skin on top of the rhubarb curd. When cooled, press through a fine mesh sieve (optional) and then transfer the curd to clean mason jars. Place in the fridge for at least 3-4 hours before using it. The rhubarb curd should last at least 1 week when stored in the fridge.
1. Den Rhabarber säubern und in kleine Stücke schneiden. Zusammen mit den Himbeeren, Wasser und 1 Esslöffel vom Xylit (oder Zucker) in einen kleinen Topf geben. Vorsichtig erhitzen, bis der Rhabarber anfängt zu zerfallen – etwa 8-10 Minuten bei mittlerer Hitzezufuhr köcheln lassen. Häufig umrühren, damit nichts anbrennt. Der Rhabarber und die Himbeeren sollten zu einem dicken Brei einkochen. Je nach Farbe des verwendeten Rhabarbers sieht das Ganze vielleicht wie Erbrochenes aus – riecht aber auf jeden Fall wesentlich besser.
2. Den Topf vom Herd ziehen und den Rhabarber mit einem Stabmixer zu einem feinen Mus pürieren. Restlichen Zucker, Salz und Vanille Extrakt unterrühren und etwa 5 Minuten abkühlen lassen.
3. Wenn der Rhabarber etwas abgekühlt ist, die Eier dazugeben und unterrühren. Den Topf wieder auf den Herd stellen und die Mischung unter ständigem Rühren aufkochen lassen. Etwa eine Minute lang kochen/blubbern lassen, bis der Curd schön eingedickt hat. Vom Herd ziehen und die Butter einrühren, bis sie komplett geschmolzen und gut mit dem Rest verrührt ist. Das Drachenfrucht Pulver, Himbeeren Pulver oder pinke Lebensmittelfarbe unterrühren, damit der Curd eine schöne rosa Farbe bekommt (optional, aber empfohlen). Den Curd abkühlen lassen – gelegentlich umrühren, damit sich keine Haut bildet. Wer einen klümpchenfreien Curd möchte, kann ihn nach dem Abkühlen noch einmal durch ein Sieb streichen (optional) und dann in saubere Einmachgläser füllen. Den Curd bis zum Verwenden mindestens 3-4 Stunden in den Kühlschrank stellen, damit er gut durchkühlen kann. Der Rhabarber Curd ist im Kühlschrank mindestens 1 Woche haltbar.
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Here is a version of the recipe you can print easily.
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Homemade Rhubarb Curd
- Prep Time: 00:05
- Cook Time: 00:25
- Total Time: 05:00
- Yield: 4 1x
- Category: Homemade
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
One of the best things you can do with rhubarb: Rhubarb Curd! Great to use in many bakes and desserts… or you just eat it with some plain cookies. So good!
Ingredients
10.6 oz. (300g) rhubarb (red), cleaned and cut into small pieces
1.8 oz. (50g) raspberries
2-3 tbsp. water
2.8 oz. (80g) xylitol* (or sugar)
1 pinch of salt
1 tsp. vanilla extract*
3 medium eggs
2.1 oz. (60g) butter
2-3 tsp. freeze-dried dragon fruit powder* (optional)
alternatively some freeze-dried raspberry powder* or pink food color
Instructions
1. Clean the rhubarb and cut it into small pieces. Add together with the raspberries, water, and 1 tablespoon of the xylitol (or sugar) to a small pot. Gently heat up until the rhubarb starts to break down – let cook over medium heat for about 8-10 minutes. Stir often so nothing burns. You want all the rhubarb pieces and raspberries turned into a mushy blob. Depending on the color of the rhubarb stalks you used this will actually look pretty much like greenish puke – but it smells much better.
2. Remove from the heat and purée the rhubarb with an immersion blender until very smooth. Mix in the remaining sugar, salt, and vanilla extract and let cool down for about 5 minutes.
3. When the rhubarb has cooled down a bit, add the eggs and mix until very well combined. Place the pot back on the stove and bring the mixture to a boil while stirring constantly. Let it cook/bubble for a minute or so until the curd has thickened nicely. Remove from the heat and stir in the butter. You want it melted completely and well incorporated. Add the freeze-dried dragon fruit powder, freeze-dried raspberry powder, or some pink food coloring to get a nice pinkish rhubarb curd (optional but recommended). Let it cool down – stir occasionally, so you won’t get skin on top of the rhubarb curd. When cooled, press through a fine mesh sieve (optional) and then transfer the curd to clean mason jars. Place in the fridge for at least 3-4 hours before using it. The rhubarb curd should last at least 1 week when stored in the fridge.
Notes
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