Simple, Fresh and Delicious Recipes Inspired By My Seasonal Garden

Rhubarb Custard Curd

Rhubarb Custard Curd

My Rhubarb Custard Curd will envoke childhood memories of sitting in the sunshine with a tub of sugar eating bright red stalks of rhubarb. 

Mek yer tabs laugh is a local saying that springs to mind when I think back to those spring days. I set myself a mission to trap those memories in a jar by creating a sharp and sweet curd. 


After juicing, blending, and cooking my way through stacks of rhubarb. I finally created a curd that unexpectedly resembles a rhubarb custard boiled sweet, mouth-wateringly sharp yet satisfyingly sweet and smooth. I knew instantly that my job was done,  it was time to find uses for my jar of deliciousness.

Rhubarb and ginger are a match made in heaven so I decided to test my Rhubarb Custard Curd on a sticky ginger cake. It was delightful, perfect for afternoon tea! You could also dollop on top of scones, make rhubarb tarts, or swirl through a no bake cheese cake. The possibilities are endless!


Rhubarb Custard Curd

Preparation: 10 minutes

Cooking time: 25 minutes

Makes approximately 250g

Difficulty: Easy

INGREDIENTS

1 large rhubarb stalk

2 tbsp water

50g unsalted butter, cubed

100g caster sugar

2 Large free range eggs, lightly beaten

METHOD

  1. Top and tail the rhubarb. Wash, pat dry and chop into chunks.
  2. Pop the rhubarb into a blender with 2 tbsp of water. Blitz into a pulp then tip into a fine sieve placed over a jug. Allow the pulp to strain for 2-3 minutes. Let gravity work it’s magic, if you force the mixture through the sieve you will end up with a grainy curd. 
  3. Measure out a 100ml of the strained rhubarb juice. Add the juice, sugar and butter into a heatproof bowl. Gently heat over a Bain-Marie, stir frequently until the butter has melted.
  4. Whisk the eggs into the rhubarb mixture. Continue to lightly whisk until the mixture has thickened to the consistency of custard, approximately 20 minutes.
  5. Strain the curd through a fine sieve into a jug then pour into a sterilised jar.

TIPS

Keep in the fridge for up to two weeks.

Discard rhubarb leaves safely as the are poisonous. 

Use fresh, red stalks for a more intense flavour.

The ginger cake recipe was from the BBC Good Food website. It is beautiful, however I did have to add a little more ginger and mixed spice. 

Love Rhubarb and Ginger Gin? Infuse you own with my Rhubarb and Ginger Infused Gin recipe.

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Enjoy

Lee 😉