Tangy Rhubarb Curd Spread (Print Version)
# Ingredients:
→ Main
01 -
0.5 teaspoon vanilla extract
02 -
57 g butter
03 -
Pinch of salt
04 -
3 large eggs
05 -
100 g organic evaporated cane sugar (try a bit more if it's too tart for you)
06 -
1 tablespoon water
07 -
375 g red rhubarb, sliced nice and thin
→ Optional Colouring
08 -
A pinch or two of beet, hibiscus, raspberry, or strawberry powder to bump up the color if you want
# Instructions:
01 -
Once you've finished, let your curd cool down a bit. Give it a stir now and then so it doesn't get a weird film on top. Pop it in the fridge (make sure it's covered) and let it hang out for 3 to 4 hours before you use it. It'll keep well for about 2 weeks.
02 -
Take the saucepan off the heat. Add in vanilla extract and butter, mixing until the butter’s all melted and blended in. If you want it super smooth, push the mixture through a fine sieve to catch any lumps.
03 -
Turn the heat to medium or a bit higher and cook, stirring constantly so nothing sticks, until it gets thick and bubbly. It’ll be a bit thicker once it cools off.
04 -
Let your rhubarb purée sit for a minute in a clean pan. Toss in the salt, eggs, and sugar, and whisk it all together ‘til it looks nice and even.
05 -
Once the rhubarb's cooked, grab your immersion blender, or a regular blender will do, and blitz until there’s no chunkiness left.
06 -
Drop the rhubarb slices and water into a little saucepan and stir on medium heat. The rhubarb will start making its own juice, so watch and stir so it doesn’t scorch. Let it come to a boil, then turn to medium-low, cover it, and give it a stir every now and then. Keep it going 8 to 10 minutes, until it’s all softened up and kind of falling apart.
# Notes:
01 -
Rhubarb can be sweet or super tangy at different times of year, so taste as you go. You want to keep a little tartness—don't turn it into jam.
02 -
If you use the brightest rhubarb or toss in natural food color powders, you'll get a bolder color. No fuss with the taste.