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Rhubarb Curd

By May 24, 2016 Recipes

Rhubarb thrills me when I see it (finally) in the grocery aisles.

Ok full confession: I stalk the fruit stocker. Find them wherever they are working in the store and ask, do you have rhubarb in yet? even if I’m really saying, look missy/buddy, my spring depends on it and my mood will darken considerably if you say no.  If they say yes, and point me in the direction, I’m whipping up concoctions already in my head. Clear the aisles. I’m coming for you, you gorgeous pink stalks.  Sometimes they say no in that way you know they’ve never heard of the fruit. Those days I slump and mumble away, just to confirm his crazy-lady-up-ahead theories.

I found some last week. What do you do with it?*

Try making an easy compote for meringue shells. Or a muffin that pops with fruity bites.

If you have strawberries in your freezer, and a worthy companion ready, you are picnic-primed! Make it rhubarb-themed.  Yes, you will be the most popular person in the park.


(yes, I’m cheating. That’s not me, but Kerry, our dog’s BFF—ssssh, don’t tell my girls— with her pooch posse. Yes, she deserves that adulation, as do the folks who make my life easier every week.)


If all else fails, make up a rhubarb curd. Think of it like applesauce, only pink and richer in flavour. Gorgeous on toast, tea cakes, or fluffy buttermilk pancakes. Don’t judge me for the wonky shapes. Their buttermilk fluffiness allows for misshapen forms. So there.


Rhubarb Curd

What you need:

  • 2 eggs
  • 1 cup granulated sugar, divided
  • 2 cups chopped rhubarb, ½-inch dice
  • ¼ cup water
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup unsalted butter, room temperature, cut into chunks

What you do:

  1. Place rhubarb and ¼ cup sugar in medium pot and bring to boil over medium-high heat. Simmer until rhubarb is soft. This should take only about 8 minutes, but check it with a  fork. Remove from heat and whisk in lemon juice.IMG_7523
  2. Whisk eggs and remaining ¾ cup sugar together in a large bowl.
  3. Add cooked rhubarb mixture into the eggs, whisking slowly. Dump it all back into the pot and return to heat, cooking it until the mixture is thickened, about 5 to 8 minutes, stirring constantly.
  4. Remove from heat and add in the butter cubes one at a time. Stir until combined well. Chill in fridge for at least 2 hours before use.


We love it served over a double vanilla cake. Go crazy. Think of ways you can incorporate this awesome treat into your spring menus.






Speaking of cake, the kitchen here at Wit’s End was the scene last week for a promposal via a serious baking endeavour. Don’t know what that is?  I’ll catch you up tomorrow.


*Subscribers: Look for a silky rhubarb ice cream in your upcoming newsletter. Not signed up yet? What are you waiting for? See Anne’s Circle.


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