I grew up enjoying lemon curd made by my gran. Since I am trying to enjoy more of our rhubarb, I decided to see if there were any recipes out there for a rhubarb curd. There were! Lots. I decided to compare some of those recipes to the lemon curd recipe I had. For the most part they were very similar to what I had with some minor adjustment for the use of mostly rhubarb juice. I know there are quite a few recipes already out there, but why not add one more to the Rhubarb Curd recipe pot!

This makes 4 half-pint jars or 2 cups.

INGREDIENTS

• 1 lb rhubarb – approx. 4 – 5 stalks
• 1/4 cup water
• 1 cup sugar
• 1 lemon – juiced
• 4 large eggs – whisked
• 2 tbsp salted butter – room temperature

Directions

1. Leaving the skin on the rhubarb, rough chop the stalks to approx. 1″ pieces.
2. Add rhubarb chunks and water into a high speed blender and process until mostly smooth.
3. Over a measuring cup, press the puree through a fine-mesh seive to collect the juice. You will need 1 cup of juice for the recipe. If you end up with extra, set aside for a fun rhubarb drink.
4. Pour the juice into a saucepan. Add the sugar and lemon juice.
5. Whisk your eggs really well so that they do not get caught up on the whisk. Add the whisked eggs to the pot.
6. Whisk all the pot ingredients together so that they are combined.
7. Turn your burner on to medium-high heat. Bring the mixture to a simmer, stirring or whisking constantly.
8. Once the mixture comes to a boil, it will start to thicken. You want it to be the consistency of custard. The boiling bubbles will leave little pock marks in the surface that will slowly disappear. Make sure to stir continuously so it does not burn to the bottom of the pot.
9. Remove the pot from the heat and add the butter, small bits at a time, stirring to melt each piece before adding the next. The curd will get a nice sheen.
10. Pour the curd into your jars.
11. With the lids off, let the curd cool to room temperature. It will thicken a bit more as it cools.
12. Once room temperature, add the lids and refrigerate. Curd will be good for up to 2 weeks in the fridge.

NOTE

This is a nice small batch since curd is not ideal for canning due to the eggs. This curd can also be used in baked tarts and other desserts, or just spread on toast.

Photos of the process

Chit Chat Bit

Curd is such a simple thing to make and is such a rich and delicious spread. The rhubarb curd is just as good as the lemon curd I grew up enjoying. I don’t think I ever thought that anything would beat lemon curd, but here we are. Both lemon and rhubarb are tart, which I think is what makes the rhubarb curd so comparable.

All the rhubarb curd recipes I looked at required the rhubarb to be stewed prior to adding the eggs, leaving quite a few chunks in the curd. Juicing the rhubarb in a blender and only using the juice makes this curd silky and smooth, which I much prefer.

It’s funny because a proper lemon curd, in my opinion, needs bits of grated rind in it. It is still silky and smooth but with little bits in it. Oddly, I didn’t want that with the rhubarb curd, though I am sure the consistency of most of those recipes is similar to a proper lemon curd with bits of the rhubarb strings in it.

The first batch I made didn’t last long, plus I gave some to my parents and sister to enjoy as well. I will definitely be making a few more batches of the curd this summer. The next batch I think I will use in a rhubarb tart of some sort. I bought a beautiful tart pan, so now it is time to make something with it and all the rhubarb curd tarts look so delicious.

I hope you enjoy!