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Rhubarb curd

Rhubarb curd

Too much rhubarb in your garden and lack of ideas what to make of this fantastic plant? I love rhubarb and I love curd, so why not combine these two parts and turn them into a fantastic combination? This (surprisingly) NOT pink curd is a fantastic spread on pancakes or fresh baked scones. Use it also with ice cream or your own home made greek yoghurt!

I hope you will enjoy my first recipe translated into english and american units!

5 från 1 röst
Rhubarb curd
Rhubarb juice
  • 8 oz. rhubarb (leaves removed and discarded)
  • water
Rhubarb curd
  • 3 oz. butter (softened at room temperature)
  • 1 cup sugar
  • 2 egg
  • 2 yolks
Rhubarb juice
  1. Wash the rhubarb well and chop it into 1 inch pieces. 

  2. Press the Sauté-button.  Place the rhubarb and some water (about 1/4 cup) in the pressure cooker. When the rhubarb starts boiling,  replace lid and set the vent to sealing.

  3. Press Manual and set time to 4 minutes. Allow the pressure to naturally release for five minutes. Then open the vent for quick release.

  4. Strain and let cool. Measure out 2/3 cup of juice for the curd. You can use the leftover pulp in yogurt. The leftover juice is perfect in a drink!

  1. Beat the butter and sugar with an electric mixer, a couple of minutes.

  2. Slowly add the eggs. One by one while mixing. Then add the yolks.

  3. Finally add the rhubarb juice. Mix it well.

  4. Put 2 cups of water in the InstantPot, place trivet in the bottom.

  5. Pour rhubarb curd into jars, leaving 1/2 to 3/4" headspace. Apply lid but do not over-tighten.

  6. Place jars on the trivet in the InstantPot. Use Manual pressure for 10 minutes, 10 minutes NPR.

  7. Remove the lid and give a good stir while the curd still is fairly hot to give it a creamier texture and to work in any butter that may have separated.

  8. Let it cool and then refrigerate.

  9. Enjoy!


2 thoughts on “Rhubarb curd”

  • Wonderful recipe! Thanks so much for the clear and easy to follow instructions.
    Just waiting for it to cool so I can taste it!

    • Thanks Nadja for you kind words. I hope you’ll enjoy the curd as much as I do! I will try to translate some of my other recipes to english in the future. //Fredrik


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