Rhubarb Curd

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Sweet, tart, and silky smooth, this homemade rhubarb curd is a delicious way to enjoy seasonal rhubarb. Made in the microwave for a quick and easy method, it's perfect on scones, swirled into yogurt, or used as a filling for your favourite baked treats.

Course Jam and Curd

Cuisine British

Prep Time 25

Cook Time 5

Total Time 30

Servings

Calories 52kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

450 g rhubarb
1½ tbsp water
1 tbsp caster sugar
110 g caster sugar (superfine sugar)
50 g unsalted butter
2 medium free-range eggs
¼ tsp beetroot powder optional

UK Measurements - US Measurements

Instructions

Chop the rhubarb and put it in a small pan with 1 and a half tablespoons of water and 1 tablespoon of sugar. Bring to a simmer and cook until soft and juicy (10-12 mins).
450 g rhubarb, 1 tbsp caster sugar, 1½ tbsp water
Leave the stewed rhubarb to cool.
Push the cooled rhubarb through a sieve using a large spoon into a bowl to produce puree.
You will be left with the pulp/fibres of the rhubarb in the sieve, which can be discarded, and rhubarb puree in the bowl which you are going to use.
You should end up with approx. 300 ml of rhubarb puree.
In a microwaveable bowl, add the rhubarb puree, butter, eggs and sugar. Mix well to combine. Then microwave it for 1 minute on high. Stir well. Cook for 4 further 1 minute intervals, removing from the microwave and stirring well after each minute.
110 g caster sugar (superfine sugar), 50 g unsalted butter, 2 medium free-range eggs
You should find that your curd has turned glossy and thick and coats the back of a spoon. Optionally at this point, add the beetroot powder for colour. If using I recommend sifting it in and beating until it is fully combined.
¼ tsp beetroot powder
Pass the curd through a sieve once more to remove any stringy pieces of egg or lumps produced during cooking.

Notes

Storage

Store rhubarb curd in a clean, airtight jar or container in the refrigerator.
Refrigerate for 1-2 weeks.
Always use a clean spoon when serving to maintain freshness.
Freeze in freezer-safe containers for up to 1 year.

Cook's Tips

Use fresh, firm rhubarb stalks for the best flavour and colour.
Sieve the cooked rhubarb mixture for an extra smooth, silky curd.
Stir vigorously after each minute of cooking to prevent the eggs from scrambling and to achieve a smooth texture.
The curd will continue to thicken as it cools.
For a brighter pink colour without using beetroot powder, use red rhubarb varieties when available.

Serving Suggestions

Spread on toast, crumpets, scones, or English muffins.
Spoon over pancakes, waffles, or French toast.
Swirl into Greek yogurt or overnight oats for breakfast.
Use as a filling for cakes, cupcakes, tarts, Bakewell tarts or meringue pies.
Layer into trifles, parfaits, or dessert pots.
Serve alongside shortbread biscuits for an easy dessert.
Dollop onto cheesecake or vanilla ice cream.
Fold into whipped cream to create a simple rhubarb mousse.

Variations

Vanilla rhubarb curd - Add vanilla extract or vanilla bean paste.
Strawberry and rhubarb curd - Blend in a handful of strawberries when cooking the rhubarb.
Raspberry rhubarb curd - Combine rhubarb with raspberries for a deeper colour and flavour.
Tangier rhubarb curd - Add the juice of half a lemon to the rhubarb puree before cooking.

Nutrition