Rhubarb and ginger curd, a marriage made in heaven, 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, swirled into plain yogurt or used as a delightful dip for homemade shortbread doggy biscuits.
I love fruit curds, to me they are a little more special than jams. They don’t last as long so you want to make them in small batches and use within a few weeks. They take care and gentleness of hand to make. They have a depth of flavour combining both tart and sweet elements. They are creamy and smooth, like a dessert in a jar.
This rhubarb and ginger curd ticks all the curdy perfection boxes for me and is easy to make with a pretty pink colour, it won’t last long in the fridge!
I made just 2 jars of this rhubarb and ginger curd using the following ingredients:
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 your 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.
Store in the fridge and use within a month.
There is a charming delicacy to this curd and a wee bit of a punch too with the heat of the ginger, I have to say it really is my favourite curd to date!
There is more information on making curds in the resources page for making curds.
Hope you will enjoy it if you make it yourself.
Karon x
- 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
- 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.
- Store in the fridge and use within a month.
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