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2 cups chopped rhubarb (fresh or frozen)

¼ cup water

½ cup sugar (adjust to taste)

3 large eggs

¼ cup unsalted butter, cubed

1 tablespoon lemon juice

1 teaspoon lemon zest (optional, for extra brightness)

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1. Cook the rhubarb: In a saucepan over medium heat, combine rhubarb and water. Simmer for 10–12 minutes, stirring occasionally, until the rhubarb is very soft. Let it cool slightly, then puree with an immersion blender or regular blender until smooth.

2. Strain (optional): For a silky-smooth curd, strain the puree through a fine mesh sieve to remove any fibrous bits.

3. Prepare the curd: In a heatproof bowl, whisk together eggs and sugar. Slowly whisk in the warm rhubarb puree, stirring constantly. Pour the mixture into a clean saucepan.

4. Cook gently: Cook over low heat, stirring constantly with a silicone spatula, until the mixture thickens enough to coat the back of the spoon—about 8–10 minutes. Don’t let it boil, or the eggs may scramble!

5. Finish with butter and lemon: Remove from heat and stir in the butter, lemon juice, and zest. Stir until smooth and glossy.

6. Cool and store: Pour the curd into sterilized jars. Let cool to room temperature, then refrigerate. The curd will thicken as it chills and can be stored for up to 1 week.

Serving ideas:

– Spread on toast, muffins, or scones

– Swirl into yogurt or oatmeal

– Use as a tart or cake filling

– Spoon over pancakes, waffles, or ice cream

Nutritional Information:

⏰ Prep Time: 10 minutes | 🔥 Cook Time: 20 minutes | ⏳ Total Time: 30 minutes

⚡ Calories per tablespoon: ~60 | 🍽️ Yield: About 1 ½ cups