Rhubarb Curd (Raparperitahna)
recipe

A delicious and sweet filling perfect for cakes and pastries. This quick recipe helps you utilize excess rhubarb in a tasty way.
Preparation Time: 30 minutes
Serving Size: About 3 small jars

Ingredients:

- 1 cup rhubarb, diced
- 1/4 cup water
- 1 1/2 cups jam sugar
- 1 egg
- 25 g butter

Instructions:

1. In a heavy-bottomed saucepan, combine the diced rhubarb and water.
2. Bring to a boil and cook until the rhubarb softens and breaks down.
3. Remove the saucepan from heat and allow the rhubarb puree to cool slightly.
4. Stir in the jam sugar and egg into the cooled rhubarb puree.
5. Return the mixture to the heat and cook, stirring constantly, until it thickens.
6. Remove from heat and gradually stir in the butter until fully melted and combined.
7. Pour the curd into clean glass jars and store in the refrigerator. The curd will keep for 1-2 weeks.
Nutritional Information (per 100 g):
- Energy: 250 kcal
- Protein: 2 g
- Carbohydrates: 40 g
- Fat: 10 g
- Fiber: 1 g

Reviews: 4.34 (2998 reviews) ★★★★★ share