Did you know that you can make a quick and easy rhubarb curd with just a few simple ingredients? This easy rhubarb curd recipe is perfect for those who want to try something new. It’s the perfect topping for toast, waffles, or ice cream. Don’t miss out on this tasty treat!
WHEN IS RHUBARB READY TO PICK?
Rhubarb is usually ready to pick around June here in the UK, depending on what the weather has been like in the year. This year (2021), everything seems to be a month late, so ours is ready to pick in July.
According to the RHS, Rhubarb is an attractive, hardy perennial with large leaves and pink, red or greenish leaf stalks used as a dessert, often in pies and crumbles.
Stems are usually picked in spring, but plants can be covered with a large pot to produce an early crop of blanched stalks in late winter. The flavour of rhubarb varies in sweetness depending on the age of the stems.
For more Rhubarb info, check out 23 Amazing Fun Facts About Rhubarb.
WHAT IS RHUBARB CURD?
Rhubarb curd is a smooth and tart spread that can be spread on scones, toast or put in tarts. It is mainly made up of the juice of Rhubarb, eggs and sugar.
CAN YOU FREEZE RHUBARB CURD?
Yes, you can. Make sure they are in liquid freezable bags that stand up.
I like to jar mine. I pour the freshly made rhubarb curd in sterilised jars with a poppable lid so when it slightly cools, the lid will pop in so you know it is sealed properly.
WHAT CAN YOU MAKE WITH RHUBARB CURD?
The first thing that comes to mind is Rhubarb Meringue Pie. Even though I use proper chunks in my Rhubarb Meringue Pie recipe, you can substitute it with the curd.
You can add the curd on top of a shortbread biscuit, but I prefer it on top of a scone. Just thinking about it is making me hungry!
CAN YOU USE FROZEN RHUBARB FOR CURD?
Yes, you can. I use uncooked frozen rhubarb in this recipe. Just bake in the oven for about 30 minutes at 150C Fan. Drain over a sieve and large bowl and push through with a wooden spoon to get all the juice out.
WHAT EQUIPMENT DO I NEED TO MAKE THE RHUBARB CURD RECIPE?
You will need:
- OVEN PROOF DISH TO BAKE YOUR RHUBARB
- STAINLESS STEEL SIEVE
- LARGE PYREX BOWL
- METAL HAND WHISK
- WOODEN SPOON
- STERILISED JARS WITH POPPABLE LID OR FREEZER BAGS FOR LIQUIDS
- 600 g Fresh or Frozen Uncooked Rhubarb
- 4 Free Range Organic Eggs
- 200 g Butter
- 5 tsp Cornflour
- 175 g Caster Sugar
- 3 drops Natural Pink Food Dye
- Pre-heat oven at 150C Fan. Chop the rhubarb in small chunks and place in a oven-proof dish and bake for 25-30 mins.
- Set a sieve over a bowl, and tip in rhubarb, pusking with a wooden spoon to get all the juice out.
- Add eggs, butter, cornflour, sugar and 350mls of the Rhubarb juice to a pan and set over low heat. Whisk until the butter has melted then using a wooden spoon stir constantly until the curd has thickened to a consistancy a little thicker than custard. This can take a while but you will get there in the end.
- Add the pink food dye stir through. Sieve the curd if there are any eggy bits that have curdled.
- Pour into your sterilised jar and seal with your poppable lid.