Rhubarb curd is a sweet and sour treat that is great on both cupcakes or just a slice of low carb toast. Making it is very easy and the texture is a smooth paste, like a jam.
Make the most of rhubarb season and cook a few jars of this easy rhubarb curd recipe. Rhubarb, with its unique tart flavor, takes center stage in this luscious curd. The best part? We've eliminated the sugar, making it a healthier option without compromising on taste.
If you're looking for a guilt-free dessert or a tangy spread to brighten up your breakfast, this recipe is perfect for you. Rhubarb is not normally available in Saint Lucia so you can imagine my joy when I came across a few bags of frozen rhubarb in one of our smaller stores. Making this curd was first on my list as I skipped out of the shop with most of the bags in my shopping trolley!
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Is Rhubarb Keto-Friendly?
Rhubarb can be considered keto-friendly when consumed in moderation due to its low carbohydrate content. Rhubarb is a vegetable that is often used in desserts and sweet dishes, but it contains fewer carbohydrates compared to other fruits.
In a 100-gram serving of raw rhubarb, there are approximately 2.7 grams of carbohydrates, with only 1.8 grams of net carbohydrates after subtracting the fiber content.
This easy curd recipe uses a few ingredients. Just like keto lemon curd, it's an easy recipe to adapt for a low carb diet.
- Rhubarb - fresh or frozen can be used.
- Sweetener - we use allulose but any other low carb sweetener can be used, such as monk fruit or Swerve
Choose fresh, firm rhubarb stalks that are bright in color. Avoid using rhubarb that is overly soft or has blemishes.
Wash the rhubarb stalks thoroughly and trim off the ends. If the stalks are thick, consider peeling off the fibrous outer layer before chopping them into small pieces. This will help ensure a smoother texture in the curd.
How to make keto rhubarb curd
The process of making rhubarb curd involves cooking down the rhubarb until it becomes soft and tender, then blending it to create a smooth puree. We'll enhance the flavor with a touch of lemon juice, which adds a zingy brightness that complements the rhubarb beautifully. Finally, we'll incorporate eggs and a sugar substitute into the mixture, giving our curd its creamy and rich texture.
Cook rhubarb with sweetener in pan.
Blend the cooked rhubarb.
Add rhubarb to egg yolk mixture.
Return rhubarb mixture to pan and add butter.
If you are using fresh, red rhubarb, the color of the curd will have a pinkish hue. As you can see by my photos of using frozen rhubarb the color is more earthy. You could add a drop of food coloring if you wanted a better color. The flavor still is great!
For an extra smooth curd, strain the rhubarb puree through a fine-mesh sieve to remove any fibrous bits and achieve a velvety texture.
Once cooked, remove the curd from the heat and let it cool before transferring it to a jar or airtight container. Refrigerate the curd for a few hours to allow it to set and develop its flavors. It can typically be stored in the refrigerator for up to a week.
How to use rhubarb curd
Enjoy a spoon or two of rhubarb curd on a bowl of yogurt, spread it on keto toast, low carb scones, or keto pancakes for a delightful breakfast treat. Use it as a filling for tarts, cakes, or even as a topping for yogurt and ice cream. Try it as a cheesecake topping. Its versatility knows no bounds!
More Rhubarb Recipes
Rhubarb season does not last long, so make the most of it with these low carb recipes.
- 2 cups rhubarb, chopped
- ⅓ cup allulose or other low carb sweetener
- ¼ cup water
- 1 tablespoon lemon juice
- 3 medium egg yolks
- 2 tablespoons butter
- In a saucepan, combine the chopped rhubarb with a small amount of water and allulose and cook it over medium heat until it becomes soft and mushy. Stir occasionally to prevent it from sticking to the bottom of the pan.
- Once the rhubarb is cooked, transfer it to a blender or use an immersion blender to puree it until smooth. Set aside to cool slightly.
- In another mixing bowl, whisk the egg yolks.
- Gradually incorporate a ⅓ of the rhubarb puree into the egg mixture, whisking continuously. This will prevent the eggs from curdling when heated.
- Spoon this mixture back into the saucepan and return to a low heat.
- Add the butter and stir the mixture constantly for the curd to thicken. The curd is ready when it coats the back of a spoon or reaches a custard-like consistency.
- Once cooked, remove the curd from the heat and let it cool before transferring it to a jar or airtight container.
The information shown is an estimate provided by an online nutrition calculator.