One of the food pages I follow on Facebook linked to this recipe from Twice Cooked Half Baked and when I saw a curd made out of rhubarb I knew I HAD to try it! I love citrus curds, just don’t leave a jar in the fridge or spoonfuls will be disappearing left and right! 
Assembled ingredients.
{Recipe} Rhubarb Curd
(adapted from Twice Cooked Half Baked)
Yield – 3 small jelly jars + 1 large jelly jar
6 stalks rhubarb, cut into 1″ pieces
1 1/3 cup organic sugar, divided
1/4 cup water
1/2 lb butter, cut into pieces
2 whole eggs plus 2 egg yolks, beaten together
Place rhubarb, water and 1/3 cup of the sugar into a sauce pan. Simmer over medium heat until the rhubarb has broken down. Remove from heat and beat into a puree. Place into a glass bowl over a boiling pan of water making sure that the water doesn’t touch the bowl. Add in the rest of the sugar and butter pieces and whisk until completely incorporated. Remove bowl from heat and using a fine mesh sieve, press the eggs through the sieve using a rubber spatula. Mix well and return the bowl to the double boiler and continue to whisk until the mixture thickly coats the back of a wooden spoon. Can take up to 20 minutes. Ladle into sterile, hot canning jars. Put on lids & rings and place in fridge to cool. Can be placed in the fridge and used fairly soon or stored in the freezer.
Someone hide the spoons!
This sounds wonderful. I’ve been wanting to make lemon curd and haven’t. This is the first rhubarb one I’ve seen.
I have also been meaning to make lemon curd after my friend virginia, http://vgambrell.wordpress.com, posted a recipe. I just love lemons, and rhubarb too. Someday I’ll have to try it!
Also, speaking of wishing you lived in a different time, I just last night saw the new Woody Allen film Midnight in Paris. Seems very in line with your thinking
Thanks for picking up my recipe and reposting! I would love to know who on Facebook had this linked. I am trying to figure out if there really is anybody reading my blog – LOL!
Thanks again!
TCHB/Steph
Steph, I follow so many food pages I can’t remember who posted it. I will try and look back and see if I can find it! Your recipe is great, my husband and I were fighting over the leftovers that I didn’t freeze
It looks like Homestead Survival posted it, plus 27 other people
https://www.facebook.com/pages/Homestead-Survival/189287804456890
I am glad to hear you liked it! I love curd and could eat the jar by myself, even though I try not to. Try it on a scone. It rocks!
BTW, check out my rhubarb soda. Pretty darn good stuff, if I do say so myself
I can pints of rhubarb juice to make sodas out of… plus I have a ginger-rhubarb syrup that I’m going to make next weekend to add to sparkling water & water kefir. That’s too bad your husband doesn’t like rhubarb, it’s one of my favorites!
[...] summer I want to make a layered vanilla cake and brush this onto each cake and put in a layer of Rhubarb Curd, yum! Assembled [...]
This is delicious. Just got done and want to eat it with a spoon, and I’ve never really known enough about curd to want to do that.
[...] with different citrus zests and lots of different toppings. The one pictured below had a little rhubarb curd and toasted coconut on top, it was perfect after a dinner of antipasti, pasta alla chitarra, [...]