Today I’m showing you how to make this Homemade Rhubarb and Fruit Curd Recipe with some delicious Mountain Green Rhubarb. After picking up a few stalks at the farmers market and receiving a few in our CSA box, this has been one recipe I’ve loved to enjoy this seasonal veggie. Fruit curds can be made with any fresh fruit and this one made with both the vegetal rhubarb and fruity raspberries is a sweet and semi tart curd you’re going to love. We also incorporate fragrant lemon juice to make this homemade rhubarb curd that’s perfect for scones or ice cream.
Scroll down to see how we make this and don’t forget to print or pin the recipe card for later!
What You’ll Love About This Rhubarb and Fruit Curd
Traditionally, fruit curds are a smooth, sweet, and spreadable dessert made from eggs, fruit juice, sugar, and zest. They are typically made with citrus fruit like lemon, lime, or orange. The use of rhubarb and raspberries in this fruit curd make for a delicious fragrant curd that is perfect for yogurt bowls, spread on scones, or even in a yummy tartlet.
Ingredients for the Rhubarb Curd
This fruit curd is so easy to make and requires just a handful of ingredients. Here is what we’ll need:
- 670 grams of fresh rhubarb. The star of the recipe, we’re cooking down diced chunks of rhubarb stalks before pureeing to craft our curd.
- 200 grams granulated sugar. Our sweetener here though we will not use a huge amount of sugar.
- 6 whole eggs yolks. Fruit curds are made with the egg yolks to help thicken our dessert spread.
- 2 tablespoons lemon juice. The natural pectin in this citrus juice helps to thicken the curd alongside the egg yolks and butter.
- 1/4 teaspoon kosher salt. Balancing our sweetness here with kosher salt.
- 1/2 cup freeze dried raspberries. The tart yet sweet flavor of the raspberries compliments the rhubarb and the color also helps keep it this lovely salmon pink hue.
- 6 tablespoons unsalted butter at room temperature. We achieve that glossy texture with our unsalted butter. It helps to emulsify our curd to create a rich, smooth, and creamy fruit curd.
How to Make This Homemade Rhubarb and Fruit Curd Recipe
We’re making this delicious citrus curd in approximately 20 minutes. Here is how we make it:
- Begin by cleaning and dicing the rhubarb stalks into 1/2 inch pieces. Add the diced pieces to a large saucepan. Measure out the 200 grams sugar then combine with the diced rhubarb. Place saucepan over medium low heat and cook, stirring occasionally, until the rhubarb softens and begins to break down. This should take about 7 to 10 minutes.
- In a small bowl, smash the freeze dried raspberries with the back of a wooden spoon. Alternatively, you can use a mortar and pestle to grind the freeze dried fruit into a powder. Mix the crush dried raspberries with the lemon juice to combine. Set to the side.
- In a small mixing bowl, whisk the egg yolks until smooth. Set to the side.
- Once the rhubarb is ready, remove from heat to allow to cool slightly. Add the cooked rhubarb to the base of a blender and blend on medium high speed until pureed. Alternatively, you can process the cooked rhubarb in a food processor. Pour the rhubarb puree back into the pan using a mesh strainer to strain out any fibers from the stalks. Add in the whisked egg yolks followed by the lemon raspberry mixture. Stir to combine everything together over medium-low heat.
- Add in the 6 tablespoons of butter, one tablespoon at a time, until melted. Continue to stir curd until thickened, about 5 to 10 minutes more. It is ready when it coats the back of a spoon and you can make a line through the center. I like to use the back of a wooden spoon for this. Once it makes a line through the center, the texture of the curd is right where we want it to be.
- Strain the curd into your glass container using a fine-mesh sieve to remove any lumps or small pieces of fruit. Cool completely before storing in airtight container. The curd will keep in the fridge for up to four weeks.
Storage Tips
Your fresh rhubarb and raspberry curd can be stored in the refrigerator for up to two weeks. Store it in an airtight container fitted with a tight lid. You can also place a piece of plastic wrap on the surface of the curd to prevent any film from forming on the top. Alternatively, you can freeze the curd in freezer safe containers for up to 6 months.
This Rhubarb Curd is such an easy way to make something sweet for breakfast or use in desserts. You can use this as a tart filling for your favorite tart shell recipe then top with whole fruit like macerated strawberries. I also love this as a creamy spread for hot butter toast or scones. For more fruit curds, check out this passion fruit curd recipe made with fresh passion fruit. You’ll also love this Blood Orange Curd using late winter citrus.
Rhubarb Curd with Freeze Dried Raspberry
Equipment
- 1 3 quart sauce pan
Ingredients
- 670 grams of fresh rhubarb
- 200 grams granulated sugar
- 6 whole eggs yolks
- 2 tablespoons lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup freeze dried raspberries
- 6 tablespoons unsalted butter at room temperature
Instructions
- Begin by cleaning and dicing the rhubarb stalks into 1/2 inch pieces. Add the diced pieces to a large saucepan. Measure out the 200 grams sugar then combine with the diced rhubarb. Place saucepan over medium low heat and cook, stirring occasionally, until the rhubarb softens and begins to break down. This should take about 7 to 10 minutes.
- In a small bowl, smash the freeze dried raspberries with the back of a wooden spoon. Alternatively, you can use a mortar and pestle to grind the freeze dried fruit into a powder. Mix the crush dried raspberries with the lemon juice to combine. Set to the side.
- In a small mixing bowl, whisk the egg yolks until smooth. Set to the side.
- Once the rhubarb is ready, remove from heat to allow to cool slightly. Add the cooked rhubarb to the base of a blender and blend on medium high speed until pureed. Alternatively, you can process the cooked rhubarb in a food processor. Pour the rhubarb puree back into the pan using a mesh strainer to strain out any fibers from the stalks. Add in the whisked egg yolks followed by the lemon raspberry mixture. Stir to combine everything together over medium-low heat.
- Add in the 6 tablespoons of butter, one tablespoon at a time, until melted. Continue to stir curd until thickened, about 5 to 10 minutes more. It is ready when it coats the back of a spoon and you can make a line through the center. I like to use the back of a wooden spoon for this. Once it makes a line through the center, the texture of the curd is right where we want it to be.
- Strain the curd into your glass container using a fine-mesh sieve to remove any lumps or small pieces of fruit. Cool completely before storing in airtight container. The curd will keep in the fridge for up to four weeks.
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