One of the yummiest things you can make when rhubarb is in season is rhubarb curd. This buttery, tart, sweet concoction (similar to lemon curd) can be mixed with raspberries or strawberries to top cheesecake, stirred into no-bake pie fillings, used as a sauce over ice cream, or used as a filling for fruit tarts or cakes. Microwave Rhubarb Curd takes very little time to make.

This rhubarb curd keeps in the fridge for a couple of weeks if you don’t use it immediately. Incidentally, if you make English scones, and serve them at teatime, you’ll want to use it on them along with clotted cream. This rhubarb curd can also be frozen.

12 Servings

4 cups chopped rhubarb
1/3 cup sugar
2 tablespoons water

6 egg yolks
1/2 cup sugar
juice and zest of 1 lemon
1 pinch salt
6 tablespoons butter, cut into chunks
red food color

1. Measure the rhubarb, 1/3 cup sugar, and water into a glass microwave-safe container. Microwave 10 minutes.
2. Transfer the mixture to a blender container. Whizz until smooth.
3. In a separate microwave safe (preferably glass measure), whisk together the egg yolks, 1/2 cup sugar, lemon juice and zest, salt, and butter.
4. Whisk in the rhubarb mixture. Microwave for three minutes; whisk until smooth, and microwave for an additional 2-3 minutes or until just under boiling.
5. Whisk until smooth and add food coloring if necessary. Transfer to an airtight container and store in the refrigerator.

Amount Per Serving
Calories 148 Calories from Fat 75
Percent Total Calories From: Fat 50% Protein 5% Carb. 45%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 4 g
Cholesterol 118 mg
Sodium 257 mg
Total Carbohydrate 17 g
Dietary Fiber 0 g
Sugars 14 g
Protein 2 g

Vitamin A 8% Vitamin C 7% Calcium 0% Iron 2%