Rhubarb and Raspberry Curd

, from Issue #50. August, 2015
Photography by Aaron McLean.
Rhubarb and Raspberry Curd

I’ve added a few raspberries to give the curd a deeper pink colour but they can be left out if you don’t wish to use them. I prefer not to strain the finished curd, as I like it with little hints of rhubarb purée in the mixture.


½ cup frozen raspberries, thawed with their juice
4 medium stalks rhubarb, sliced ½ cm thick
1/3 cup caster sugar
90 grams butter at room temperature
1/3 cup caster sugar
2 eggs
2 egg yolks
1/3 cup lemon juice


Push the raspberries with their juice through a fine sieve into a medium saucepan, discarding the seeds. Add the rhubarb and first measurement of caster sugar. Cook gently for about 15 minutes, stirring frequently until very thick and the rhubarb has totally collapsed. Set aside.

Beat the butter and second measurement of caster sugar until light and fluffy. Add the eggs and egg yolks one by one, beating well between additions.

Beat in the lemon juice – the mixture will curdle but will smooth out as it cooks – then beat in the rhubarb purée.

Tip the mixture into a medium heavy-based saucepan. Place over a low heat and cook, stirring constantly, until the mixture thickens. Do not allow it to boil.

Remove from the heat and transfer to sterile jars. The curd will thicken further as it cools. Cover tightly and refrigerate for up to 1 week. Makes about 2 cups