Description
A silky and tart dessert that celebrates Italian-American heritage, perfect for family gatherings.
Ingredients
Scale
- 3 cups (375g) red rhubarb, thinly sliced
- 1 tablespoon water
- ½ cup (100g) sugar, plus more to taste if required
- 3 large eggs
- Pinch of salt
- ¼ cup (57g) butter
- ½ teaspoon vanilla
- Optional: dehydrated powdered strawberry, raspberry, hibiscus, or beet for coloring
Instructions
- Cook the rhubarb: Place the rhubarb and water in a saucepan. Stir often until the rhubarb releases its juices, then bring to a boil. Reduce heat, cover, and cook until soft (8-10 minutes).
- Purée the rhubarb: Use an immersion blender or standard blender to purée until smooth.
- Cool the mixture: Return the purée to a clean saucepan and allow it to cool.
- Combine ingredients: Add sugar, eggs, and salt to cooled rhubarb and whisk until smooth.
- Cook the curd: Cook on medium heat, stirring constantly, until thickened and boiling.
- Finish with butter and vanilla: Stir in butter and vanilla until melted, then cool while stirring occasionally.
- Chill: Refrigerate for at least 3-4 hours before serving.
- Store: Keep in an airtight container in the refrigerator for up to 2 weeks.
Notes
If the curd isn’t as smooth, run it through a fine-mesh sieve. Consider adding citrus zest for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg