Friday, 15 May 2015

Rhubarb Curd and Rhubarb Gin

Rhubarb. Rhubarb. Rhubarb. I love the stuff. Literally can't get enough of it. When it's on a menu for desert I can't see past it. For many years I had a small clump in my garden but it never really did very much and only produced a handful of stems, barely enough for an annual crumble. Then we moved it to a different spot and now it flourishes. Another of my loves is curd. For years I thought it only came in lemon however there are a whole range of recipes out there for many more exotic flavours. Here's my Rhubarb version.


Foodie Quine - Rhubarb Curd

Foodie Quine - Rhubarb Curd



RHUBARB CURD

Make 3 small/medium sized jars



You could make this curd in the traditional way on the hob over a bain marie but I prefer to use the microwave.


500g Rhubarb
Red Food Colouring
175g Caster Sugar
4 Tbsp Cornflour
4 Eggs
1/2 Tablespoon Vanilla Extract
125g Butter

Wash and chop up the rhubarb into short lengths. Cook with a couple of tablespoonfuls of water until it is completely pulpy. I do this in a pan over a low heat.
Sieve the cooked rhubarb into a large microwaveable bowl. At this stage it usually looks a rather unappetising sludgy colour so I add a couple of drops of red food colouring. 
Sieve the sugar and cornflower into the rhubarb pulp and heat in the microwave until the sugar is dissolved.
Beat and sieve the eggs to remove any stringy bits. Add the vanilla extract to the eggs and mix into the rhubarb. Chop the butter into cubes and add it to the bowl.
Place in the microwave and whisk at 30 second intervals. You will start to see the mixture thickening up, particularly at the edges, after around 5 minutes depending upon the power of your microwave. At this point its ready. (I overdid mine a wee bit on this occasion!)
Pour into sterilised jars (I had to spoon mine!) and cover with waxed discs and cellophane.
Will keep up to 6 weeks in the fridge.

Foodie Quine - Rhubarb Curd
Foodie Quine - Rhubarb Curd

I couldn't possibly write about Rhubarb without including one of my absolute favourite homemade drinks. Rhubarb Gin. Whenever I share this, or one of its variants, on my Foodie Quine Facebook page the post goes mad. The last one had 90 likes, 100 shares and a reach of 13, 352 people. Its great on its own or served with a mixer. Particularly wonderful with Prosecco. 

Foodie Quine - Rhubarb Curd

RHUBARB GIN (or Vodka)

1 litre gin or vodka
600g Rhubarb
300g Sugar

Optional Flavouring - Vanilla Pod, Ginger, Cinnamon Stick, Cloves, Lemon Zest, Orange Zest

Wash and chop rhubarb and crush with a pestle and mortar or similar. Combine with the sugar and vodka in a suitable receptacle Add your desired choice of additional flavouring. At this point you need to be very patient and hide it away somewhere dark for a few weeks before you can sieve bottle and enjoy.

Foodie Quine - Rhubarb Gin

If you can take your mind off the gin and back to curd for a few minutes you should have a look at some other amazingly fruity curd recipes by fellow food bloggers. I really do genuinely want to try all of these variants and can't wait for Bramble season to make some of my own Bramble & Apple Curd.

Elizabeth's Kitchen Diary - Orange Curd Butterfly Fairy Cakes 
Fab Food 4 All - Granny's Quick Lemon Curd
Foodie Quine - Bramble & Apple Curd
Family Friends Food - Spiced Mango Curd
Tin & Thyme - Lime & Ginger Curd
The Crafty Larder - Passion Fruit & Lime Curd




love seasonal food link up
#CookBlogShare

30 comments :

  1. Rhubarb curd, now that's something I've never thought of making, bet this would make a great meringue pie. I've drunk rhubarb gin and loved it but not made my own, must go off and acquire a large jar... :)

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    1. Thanks for the inspiration. I'me going to make a Rhubarb Meringue pie with one of the jars this week! Try asking at a local sweet shop for one of their huge plastic jars.

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  2. Ooh that rhubarb gin looks good. I've made rhubarb vodka a few times. I remember putting it in an apple bottle one year and forgetting about it completely. Then taking it round to a friend's for dinner thinking it was apple juice. It tasted like it too and we all glugged it back merrily and then felt rather more merry than we were anticipating! Thanks of linking to my recipes.

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  3. Yum! Both the curd and the gin sound AMAZING! Beautiful colours too. Yum!

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    1. Got the food colouring to thank where the curd s concerned, it really is sludgy otherwise. I thing forced rhubarb at the start of the season wouldn't need the colouring.

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  4. I really fancy the curd! I've never made Rhubarb Gin, but have done lots of others, I love the Warners Edwards one too much maybe to make my own!

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    1. The curd is so good. Does Fanny make curd?
      I do also love WA Rhubarb Gin.

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  5. These both look delicious - can't decide which to make first!
    (although given how many bottles of yummy gin I already have, probably ought to go with the curd...)

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    1. You could always use one of your bottles of Gin to make the Rhubarb Gin...

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  6. I've made Rhubarb Curd before and also used it to flavour Vodka but I totally need Rhubarb Gin in my life now!

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    1. Give it a try, you won't be disappointed!

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  7. I need need need to try this rhubarb curd! And definitely the gin, too!

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    1. Slice of Toast with Rhubarb Curd washed down with a Rhubarb Gin and Tonic!

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  8. I never knew you could make curd with non-citrus fruits so thank you for opening my eyes to this. Your rhubarb curd sounds fabulous:-)

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    Replies
    1. Seems like there's a whole host of curd flavours out there to discover!

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  9. The curd looks and sounds delicious. As for rhubarb gin, wow! This is a must try :-) x #loveseasonalfood

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    1. They are both so good. Although admittedly I love pretty much anything with Rhubarb!

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  10. I do love a curd and not come across a rhubarb version before. Smacking my lips here thinking about it! Thanks for submitting to Breakfast Club!

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    Replies
    1. Homemade Curd on Toast is a perfect breakfast for me.

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  11. Your rhubarb curd looks delicious & I love the sound of rhubarb gin. Popping over from #LoveSeasonalFood

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    1. I love your self saucing pudding. Hope I've got enough Rhubarb to make everything!

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  12. How pretty does Rhubarb curd look. Those jars and the colour. Why haven't I thought of doing it? It has the same sharpness of lemon. Genius. And rhubarb gin has to be on my list of things to make. I definitely need to grow more rhubarb! Thanks for linking up this fab post to #LoveSeasonalFood and your patience as I tried to iron out a few problems! Clare x

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    1. It was worth the wait. Some fab #LoveSeasonalFood recipes on your link up.

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  13. So much of this I want to make! I love fruit curds, I've made passion fruit, lime and lemon, I've also tried blackcurrant. This rhubarb curd looks amazing, I didn't even know you could make it in the microwave! I've learnt so much reading this post.

    Then you go and make rhubarb gin! I love gin and I bet this tastes wonderful!

    Thanks for linking to #CookBlogShare

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    1. Now blackcurrant sounds really good to me. Nice and sharp.
      The microwave is perfect for curd making.

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  14. Thanks so much for linking up to the Breakfast Club. Your rhubarb curd sounds divine! Although I've made several other curds before, I've never even thought to make a rhubarb one! Very unique.

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    1. I've only ever made Lemon, Bramble & Apple and Rhubarb. I think I'm now going to be expanding my repertoire.

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  15. Just strained my first bottle of rhubarb gin for Christmas, Lovely shade of pink - problem is saving it for Christmas! The taste is delicious. Am torn about whether to drink neat or blend with a mixer!

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    1. My preference is on the rocks over lots of ice. Cheers!

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