Move over lemon curd, there’s a new curd on the block! This rhubarb and ginger curd is sweet and tart and oh so moreish. Perfect on toast or with biscuits to dunk.
This really is a marriage made in heaven, rhubarb and ginger. A mix and match of sweet, sour, smooth and creamy. Sheer heaven. What more could one ask for on toast in the morning.
Spread in the middle of a light and airy sponge cake it’s perfection. Simply swirled into plain yogurt for breakfast or as an easy dessert. Or use as a delightful dip for homemade shortbread doggy biscuits.
Fruit curds
I love fruit curds, to me they are a little more special than jams. Unlike jams they don’t have a long shelf life. In fact they just last a few weeks in the fridge. So it’s best to make them in small batches and use quite quickly.
They take care and gentleness of hand to make. There is a depth of flavour combining both tart and sweet elements. Curds are creamy and smooth, like a dessert in a jar.
This rhubarb and ginger curd ticks all the curdy perfection boxes for me. It is so easy to make with a pretty pink colour, it won’t last long in the fridge!
What’s in rhubarb and ginger curd
- 500g/1lb 2 oz rhubarb (fresh)
- 21cm/1/2 ” fresh ginger grated
- juice and zest of half an orange
- 3 large eggs
- 175g/6 oz unsalted butter
- 150g/5oz caster/superfine sugar
How to make rhubarb and ginger curd:
- Chop the rhubarb and whizz in food processor to a pulp.
- Press this through a sieve into a glass or ceramic bowl that will fit over a saucepan containing simmering water.
- Add the freshly squeezed orange juice and the zest as well as the grated ginger.
- Add the eggs and stir this continuously.
- Add the sugar and keep on stirring.
- Add the butter chopped into small pieces.
- Keep stirring.
- You want to get this to the point where the curd coats the back of your wooden spoon. Remember it will set up more as it cools in the jar.
- Pour the curd through a sieve to remove any egg and other bits and pieces.
- Spoon into sterilised jars.
How long does homemade curd keep?
Curds aren’t really preserves at all in the true sense of the word. While they sit alongside jams and jelly in the supermarket they don’t have the same shelf life when made at home.
Store curd in the fridge in sealed jars for up to 2 months. However, once the jar is opened it must be used up within 2 weeks. It tastes so delicious mine never lasts long anyway!
Can you freeze rhubarb and ginger curd? Yes you can. Just spoon it into freezer proof bags or little plastic boxes or jars (leave about 1cm head space for expansion), label and pop it in the freezer for up to a year. Defrost thoroughly before use.
Uses for homemade lemon curd
On toast for breakfast or with croissants too
Stirred into Greek yogurt or swirled through ice-cream
As a filling for sponge cakes or tarts
Slathered on a scone with cream on top
Stirred into cream cheese with sugar as a cake frosting
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
You can make curds out of any juicy fruit. From lemons and limes to oranges, pineapple and cherries. Here are some of my favourite fruit curd recipes.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Rhubarb and Ginger Curd
Ingredients
- 500 g rhubarb fresh
- 1 tbsp ginger fresh ginger grated
- 1/2 orange juice and zest
- 3 large eggs
- 175 g unsalted butter
- 150 g caster sugar superfine sugar
Instructions
- Chop the rhubarb and whizz in food processor to a pulp.
- Press this through a sieve into a glass or ceramic bowl that will fit over a saucepan containing simmering water.
- Add the freshly squeezed orange juice and the zest as well as the grated ginger.
- Add the eggs and stir this continuously.
- Add the sugar and keep on stirring.
- Add the butter chopped into small pieces.
- Keep stirring.
- You want to get this to the point where the curd coats the back of your wooden spoon. Remember it will set up more as it cools in the jar.
- Pour the curd through a sieve to remove any egg and other bits and pieces.
- Spoon into sterilised jars.
This recipe for rhubarb and ginger curd looks delicious but I’m confused as to the amount of grated ginger, can anyone help?
yes … I was wondering the same – a half inch of how big a piece of ginger? as some are fat and some are rather spindlyl …! looks absolutely delish in any case!
Hi Muriel,
I use 1/2″ of a thin piece of root ginger that is about the width of your little finger, so really this is approx a half inch cube of fresh ginger grated. So sorry for any confusion.
K x
I use 1/2″ of a thin piece of root ginger that is about the width of your little finger, so really this is approx a half inch cube of fresh ginger grated. So sorry for any confusion.
K x
Thank you for this recipe. I used it as a base for my rhubarb curd. I put more orange juice in it (2 oranges) and 4 eggs.
To camouflage the really ugly yellowish colour of my rhubarb, I added some red beet powder (until the colour was a nice rose).
Fantastic result! Tastes good, looks good. Beautiful on quark sandwich!
Thank you!!!!
Hi Heike
Love how you adapted the recipe, sounds great.
K x
I think this recipe would be greatly improved if you gave the amounts of rhubarb juice that you should use rather than the amount of fresh rhubarb since this can vary so much depending on the rhubarb and how vigorously you squeeze the pulp.
Maybe