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Home » Fruit Curds » Rhubarb and Ginger Curd

Rhubarb and Ginger Curd

Author: Karon Grieve Published : April 2014

Recipe
rhubarb and ginger curd pin image

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.

rhubarb and ginger curd in jar with biscuits for dipping

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.

rhubarb, egg, ginger and sugar - ingredients for curd

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
top down shot of jar of curd with biscuits at side

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.
spoonful of rhubarb and ginger curd with jar behind

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.

top down shot of curd on table with stalk of rhubarb

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

close up of jar of curd

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 cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

larder links

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.

Apricot and almond curd

Lovely Lemon Curd

Cherry Curd

Cranberry Curd

Lemon & Ginger Curd

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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
rhubarb and ginger curd by larderlove

Rhubarb and Ginger Curd

Karon Grieve
A deliciously light and creamy fruit curd with the fresh zinginess of rhubarb and heat of ginger too
4 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course preserves
Cuisine British
Calories 2165 kcal

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
Metric – US Customary

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.

Notes

calories shown are for the full amount of rhubarb and ginger curd

Nutrition

Calories: 2165kcalCarbohydrates: 183gProtein: 23gFat: 156gSaturated Fat: 94gTrans Fat: 6gCholesterol: 867mgSodium: 229mgPotassium: 1815mgFiber: 11gSugar: 162gVitamin A: 5743IUVitamin C: 75mgCalcium: 575mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword fruit curds, rhubarb
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Fruit Curds, Spring

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Comments

  1. Rachael Chadwick says

    May 1, 2014 at 1:06 pm

    This recipe for rhubarb and ginger curd looks delicious but I’m confused as to the amount of grated ginger, can anyone help?

    Reply
    • Muriel says

      May 1, 2014 at 5:22 pm

      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!

      Reply
      • Karon Grieve says

        May 5, 2014 at 12:50 pm

        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

        Reply
    • Karon Grieve says

      May 5, 2014 at 12:49 pm

      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

      Reply
  2. Heike says

    January 2, 2017 at 1:05 am

    4 stars
    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!!!!

    Reply
    • Karon Grieve says

      January 3, 2017 at 9:34 am

      Hi Heike
      Love how you adapted the recipe, sounds great.
      K x

      Reply
  3. David says

    August 24, 2017 at 10:28 pm

    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.

    Reply
    • Karon Grieve says

      September 4, 2017 at 9:23 am

      Maybe

      Reply

Trackbacks

  1. The Very Best Scottish Recipes For Burns Night Larder Love says:
    January 23, 2015 at 8:47 am

    […] Rhubarb and Ginger Curd, sweet and just a little tart, perfect for toast, scones or dipping your biccies into… […]

    Reply

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