Rhubarb Curd Recipe

Ok friends here’s the BEST CURD I’VE EVER MADE. Yeah, it needed to be in ALL CAPS because WOW. I didn’t know rhubarb could taste SO GOOD. And yet here we are with a Rhubarb Curd Recipe that will blow your mind.

I Love Rhubarb

You all know I LOVE RHUBARB right? This recipe might be moving me up to the obsessing over rhubarb level. There are nuanced flavors in this curd that I don’t think I’ve ever experienced before.

My husband actually asked what ELSE was in it because he swore he could taste other things. But this curd is made up of rhubarb, sugar, eggs, and a little corn starch, and that’s it! S U R P R I S E!!

Canning this Rhubarb Curd Recipe

According to the National Center for Home Food Preservation you should not can any other curd besides lemon or lime. I believe this is because lemons and limes are very acidic which along with the amount of sugar in a curd recipe would help with shelf stability.

Personally I am not on board with canning anything with corn starch or eggs, even IF pressure canned. But thats me!

They DO recommend that you freeze other curd recipes. My plan is to put away several batches of curd to savor over the winter. It will perfect for some Christmas cookie magic for sure!

A Rhubarb Meringue Dessert

I made this curd with the intent of making a Rhubarb Meringue Dessert for the next challenge in my Great British Baking Show Group on facebook. The challenge is to make a dessert with meringue shells and fillings.

So this Rhubarb Curd is perfect for fillings. Be it tarts or desserts or even in thumbprint cookies. It’s firm without being solid and omgosh look how it looks in this Peach Rhubarb Meringue.

Rhubarb Curd for Gifting

This is the perfect gift to give friends. A nice pot of curd can be kept in the refrigerator for 1-2 weeks giving them time to make something to go with it. OR you could also make them something to serve with it like scones or meringues.

My Favorite Rhubarb Recipes

How to Freeze Rhubarb?

It’ never too early to start planning how to use ALL YOUR RHUBARB. Every year I make it my mission to use all the rhubarb my garden puts out. This results in lots of summer desserts and bags of frozen rhubarb tucked in the freezer.

I wrote a quick post about How to Freeze Rhubarb that answers a lot of questions about growing rhubarb as well.

Rhubarb Curd

Rhubarb Curd
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 3 hours
Total Time 3 hours 30 minutes

Ingredients

  • 3 cups sliced rhubarb
  • 1 1/2 cups sugar
  • 1 TBSP Corn Starch
  • 5 egg yolks
  • 7/8 cup of butter cut in cubes

Instructions

  1. put the rhubarb in a blender or food processor and grind it up, keep running it unit it gets juicy, you could add up to a TBSP of water to facilitate juicing and keep things moving
  2. press the rhubarb in a sieve to get the juice out, you need a cup of juice
  3. whisk the sugar and corn starch together in a saucepan and then whisk in the juice
  4. set the pan over med/low heat and stir
  5. gently whisk in the egg yolks and the butter until the butter is melted then switch to a wooden spoon
  6. stir scraping the sides and the bottom of the pan over med/low heat until the curd is very thick and coats the back of the spoonstirring rhubarb curd
  7. run it through the sieve to remove any lumps of egg or cornstarch
  8. put it in a bowl and put plastic wrap right on the surface and coolwrap the rhubarb tightly with plastic wrap on the surface to keep it from getting a skin in the fridge
  9. once chilled it's ready to be used

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