Rhubarb Curd

Course: Sauces

Cuisine: British, Low Carb

Keyword: rhubarb recipes

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 27kcal

Author: Angela Coleby

Indulge in a keto-friendly delight with our tangy and sugar-free rhubarb recipe. Discover the perfect balance of sweetness and tartness in this low-carb treat.

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US Customary - Metric

Ingredients

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

Instructions

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.

Notes

Makes 16 servings, with one serving being 2 tablespoons.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition