Make Ahead
Rhubarb Curd Shortbread
Popular on Food52
85 Reviews
osborns
August 24, 2020
This recipe is great! After reading reviews about trouble achieving a pink curd, I bought a little extra rhubarb and made sure to only use the pinkest ends. My color matched The picture exactly! I put my rhubarb mixture in a smoothie blender (rather than using an immersion blender) and had no problem passing the finished curd through a mesh strainer at the end. It set up nicely when chilled. I do agree with other reviewers that the short bread could be thinner (easy adjustment next time!), but the spices in it are wonderful and compliment the rhubarb.
Deanna
June 6, 2019
This is a great recipe but the curd never properly set up for me. It's soft and luscious but not firm enough to slice into bars. So disappointing but delicious nevertheless. I'd add more eggs and butter to the recipe next time to firm up the curd.
epicharis
May 20, 2018
An outstanding recipe. I should have doubled the curd because it was just exquisite. In the initial steps we replaced the water with some homemade rhubarb vanilla syrup. I thought the shortbread was delicious, if a bit on the thick side.
Brenda
July 7, 2016
This was my first time making curd and for a first attempt wasn't terrible. The flavor was fantastic on the curd, but the shortbread wasn't as sweet as I had hoped. I think it may have balanced the tart nature of the curd a bit better, but overall I really enjoyed the recipe and will definitely try it again next season!
chankari
June 26, 2016
Really loved the bars! Just a few notes. I stuck to the recipe pretty much to the letter. They were pretty rhubarb-y and had a nice mix of sweet and tart. I found the shortbread to be not too sweet and the spices were very mild. The color was more like a salmon pink (orange-y pink for me, but the bars looked appetizing). At the prep stage I tried to take some of the strings out of the rhubarb (much like celery), then I blended the heck out of the rhubarb puree before adding it to the eggs. I had everything at room temperature (eggs especially) because curd is tricky for me. Also passing the curd through the strainer was a pain in the neck (taking me about a half hour), but really worth it to get that smooth pudding finish. I used about 7 stalks of rhubarb, but best to go with weight. The recipe is pretty labor intensive, but makes for a really delicious and unique treat.
Rivka
June 26, 2016
So glad you liked it! Not the quickest recipe to make, but I love them once a season.
NorthwoodsDan
May 13, 2016
Start with four cups of rhubarb if you are using Rhubarb from your garden. We don't own a kitchen scale or an immersion blender (we don't even own a standing mixer...we knead bread by hand in this house), so there was some guesswork from the start because rhubarb stalks can be thick, skinny, and vary by size. I attempted to run the cooked down rhubarb through a fine mesh strainer. All I was left with was juice so I recombined everything and it turned out just fine. I'm not sure why, but I don't blame the author, I blame the chef. Anyway, I have a standing policy of making a recipe three times before I determine whether it is "good" or "bad." Adjustments are needed to this recipe (IMHO) but I do think this is a keeper. I'm going to change how I make the curd and use the Tartine method next time. The shortbread is outstanding. I added a touch more clove for a deeper flavor.
Jane
May 27, 2015
This looked so interesting. The finished result looked great, but not one of my rhubarb eating family liked it. They voted to bin it. I'm going to try the curd in a shortbread style slice - curd in the middle and crumble on top.
Chris
May 30, 2014
I thought this was just okay; probably won't make it again. In my area, I'm only able to get the greenish rhubarb from the farmers' market so the curd came out a sickly green-yellow color, not very appetizing at all. The shortbread was nice with the added spices but crumbled quite a bit, maybe I baked it too long. I got halfway through straining the curd and gave up and used my immersion blender for the second straining. Just not enough bang for the amount of work. Sorry! I really wanted to like it.
Ellen E.
May 24, 2014
This looks spectacular and i couldnt wait to try it. I have made curd many times without problems, but this was pretty close to an unmittigated fail. Perhaps the problem was that I used rhubarb straight form the garden, but when I cooked it with the sugar and water specified, it was very liquidy. So I cooked it a bit more, then passed the puree hrough the strainer. I had about a cup of beautiful dark pink juice. It was not clear to me from the recipe how much juice to add to the sugar mixture. I added most of it. Was I supposed to use the remaining pulp? I used four large egg yolks from a friends hens, and the curd was bright yellow, not a hint of pink. They are tasty, but they do not even whisper "rhubarb". I will pass ithem off as citrus curd bars, I guess. Any thoughts?
Bonny L.
May 24, 2014
Ellen,
Are you sure you used 3/4 pound of rhubarb, 4 Tablespoons of water, and 1 Tablespoon of sugar in the initial cooking? You should have ended up with a thick mixture.
Are you sure you used 3/4 pound of rhubarb, 4 Tablespoons of water, and 1 Tablespoon of sugar in the initial cooking? You should have ended up with a thick mixture.
Hannah R.
June 5, 2014
I had a very similar issue when I used a food mill to blend the cooked rhubarb. There was a fair amount of juice but a lot of mashed rhubarb as well. In the end, I continued milling until it was a fine paste and reincorporated it into the liquid. And voila! A thick, tart puree. The only other issue I had was the final product not being quite so beautifully pink
Bonny L.
June 5, 2014
I'm sorry, I typed the amount of sugar wrong. It should have said 4 Tablespoons of sugar. 4 Tablespoons = 1/4 cup - so the recipe is:
3/4 # rhubarb
1/4 cup water
1/4 cup sugar
Did you weigh out your rhubarb to 12 ounces?
3/4 # rhubarb
1/4 cup water
1/4 cup sugar
Did you weigh out your rhubarb to 12 ounces?
Bonny L.
May 19, 2014
I'm going to try these now that my rhubarb plants are up. I think I'll add a little freshly grated ginger and ground cinnamon for more flavor.
One commenter mentioned that she didn't have a double boiler. If you don't have one, it's easy to duplicate this cooking method by placing a glass bowl, that's larger than your saucepan, on top, and cook the mixture over about an inch of simmering water in the saucepan.
I have an immersion blender and will use this to puree the rhubarb mixture before straining it.
One commenter mentioned that she didn't have a double boiler. If you don't have one, it's easy to duplicate this cooking method by placing a glass bowl, that's larger than your saucepan, on top, and cook the mixture over about an inch of simmering water in the saucepan.
I have an immersion blender and will use this to puree the rhubarb mixture before straining it.
Rosemary
March 30, 2014
I'm allergic to eggs. Can you suggest a substitute? I see that the recipe calls for straining, but I think the texture would be interesting. Perhaps adding a little cinnamon, ginger or other spice might really make this recipe zing! Sometimes a recipe needs a little spice to give it that over the top flavor. I love rhubarb. I recall tasting a famous ollalaberry pie but it tasted flat, needed a spice. Thanks.
ingababinga
May 27, 2013
I've been making this rhubarb curd shortbread recipe yearly since it posted here. It is always very well received, beautiful, and delicious. The curd can be used for other recipes or eaten straight as is! I actually find it easy to make and you just need a strainer that does not have a fine mesh and it will make the job easier.
The F.
May 19, 2013
I think this recipe has a lot of potential but is missing something as it stands currently. It does really WOW you, even if the custard is amazingly delicious. I wanted more after reading the Author's Notes.
skenny89
May 18, 2013
This is fabulous I look forward each spring for rhubarb just to make this curd, I too am a curd fanatic and usually eat spoonfuls of whenever I make tarts
WannabeBaker
May 12, 2013
I really wanted to like this recipe, and it certainly tasted fine. I just don't think it tasted good enough to be worth all the effort. I don't have a double boiler (who does? Like 20 percent of cooks?), so that obviously made my job harder, but the worst part was straining the curd. I think I scraped it against the fine mesh for 20 minutes before I finally got it all through. Good, but not that good.
Bonny L.
May 24, 2014
It's easy to make your own double boiler. Place your ingredients in a glass bowl that is larger than the top of a saucepan, and sits on top of it tightly (so no steam will escape). Add about an inch of water to the saucepan, and bring it to a simmer. Place your bowl on top of the simmering water, and you have a double boiler.
lalocook
April 22, 2013
Just made this yesterday for a dinner party. Ended up cooking the custard quite a bit longer b/c to me it didn't seem very custardy -- just thickened a bit. Delicious though. I ran out of time to make the shortbread (classic me move) but my plan B was delicious. I did individual ramekins: place a thin ginger biscuit on bottom, top with layer of curd, then make a meringue, dollop that over and bake. Meringue with this tart curd is perfect. And it's fun to serve people their own little toasty poofy desserts.
SB W.
April 8, 2013
How much rhubarb purée
Is measured out after step 1? I am looking to replace it with se homemade rosehip syrup and just need to know the volume/quantity of rhubarb sauce at the end if step 1...Thanks!
Is measured out after step 1? I am looking to replace it with se homemade rosehip syrup and just need to know the volume/quantity of rhubarb sauce at the end if step 1...Thanks!
Sandra B.
April 3, 2013
Any one have a glutton free recipe
For this?
For this?
fatgirleating
April 3, 2013
when i make GF baked goods i end up using either fully replacing the wheat flour with equal amounts (by weight, which is important, and 1C = 4.5 oz) manini brand baking flour OR 1 part Bob's Red Mill Sweet sourghum to 2 parts Bob' Pizza Crust mix (without the yeast packet) which i find gives a toothsome and tasty flour blend that's on the toasty side of flavor neutral
pamela J.
July 5, 2012
Tried using the shortbread from Rivka's recipe for tartlets and found it did not readily lend itself to lining tiny tart molds. (Messy, time-consuming, and the resultant tart shells were too delicate to be practical; they crumble if you blow on them.) Then tried a batch with Dorie Greenspan's sweet tart crust. Heaven! (Emboldened, I dehydrated some sugar syrup-soaked rhubarb slices for a garnish. I would dub them interesting. They resemble crystallized rose petals and taste like grown-up Sour Patch candy.)
pamela J.
June 29, 2012
Couldn't seem to submit a question via the Hotline, so I'll try submitting one here in the Comment section. Has anyone tried using this shortbread recipe to line tart pans? I need to make something rhubarb-y that's a bit fancier than squares. (And I'm dying to break in my new tartlet pan.)
-pj
-pj
Gargamel
June 16, 2012
Love, love this recipe. I have made a few times and people have raved about it. The curd is so good that I decided to use it differently: on a pavlova with tons of blueberries. It was spectacular.
Alexandra H.
March 13, 2012
Mmmm...I'm going to try your delicious rhubarb curd (looove rhubarb) using Tartine's Lrmon Curd Genius recipe method! Yum!
the B.
May 8, 2013
Oh goodness you're channeling my thoughts exactly!! Did this work out? Please tell me and save me the trouble if it's not worth it! If it IS worth it, I'd love to hear how you did it. Thanks SO much in advance! Rhubarb season is upon us : )
the B.
May 8, 2013
PS> Tartine is pretty much my baking bible. I've been meaning to try their Tartine Bread book for ages.
PatriciaScarpin
October 6, 2011
Now that the spring has arrived here in Sao Paulo I cannot wait to bake these - yum!
PatriciaScarpin
October 6, 2011
Now that the spring has arrived here in Sao Paulo I cannot wait to bake these - yum!
em-i-lis
June 4, 2011
OMG, this rhubarb curd is AMAZING. the shortbread + curd is in the oven now looking gorgeous (i had to add some cold water to my shortbread mixture to get it to come together- did anyone else do this?). does anyone have that wms-sonoma ebelskiver pancake pan? using this curd as the filling would be insanely good.
did gluttonforlife ever post a butterless curd recipe?
thank you rivka!
did gluttonforlife ever post a butterless curd recipe?
thank you rivka!
emadethis
May 20, 2011
I've gotten as far as the puree and I can tell these are going to be fantastic. This color is incredible. Oh lovely rhubarb--how long has your beauty been covered by the brashness (however delicious) of strawberry? Thanks for a recipe that lets rhubarb's glory shine!
I did use a food mill for the puree and it worked great.
I did use a food mill for the puree and it worked great.
FrancesRen
May 19, 2011
I just made this last week, and I want to tell you it is so good. It is a keeper for my dessert collection. Thank you so much.
Harlan191
May 8, 2011
Made these today for mother's day... absolutely delicious. The curd was so good, and the shortbread crust just made it awesome.
JulieBoulangerie
May 1, 2011
Love 'em... thinking that it needs something nutty. Anyone tried oatmeal or graham flour in the shortbread?
midnitechef
November 1, 2010
I grew up with rhubarb and I'm missing it dearly now that it won't grow in Texas (at least I can't seem to get it going). I will have to try this recipe once I can find fresh rhubarb!
Jennifer (.
September 20, 2010
My parents are visiting from interstate soon and my Mum adores rhubarb so I think I will have to make this for her. It looks so beautiful.
Midge
June 7, 2010
These are seriously addictive. I might have to give the rest away before I eat them all..
donnaweaves
May 31, 2010
Love these! The shortbread stays nice and soft. I would make them in a slightly larger pan next time - perhaps a 7 x 10 in order to make each bar a bit smaller and make the entire recipe go a bit farther. I must admit I ate most of the pan myself!
WinnieAb
May 25, 2010
I talked my mom into making these last week for her dinner guests...made sure she saved a few for me...they are fantastic! Great recipe Rivka!
annalea
May 16, 2010
Made these today with a slightly different shortbread recipe. I also added a few strawberries to the fruit mixture. I must say this is divine! I never thought I liked rhubarb, but I decided to give this winning recipe a try to test it out and low and behold - I like it! Thanks!
Rivka
May 17, 2010
Several ppl have told me that they don't like rhubarb but enjoy these bars. I think the eggs tame the rhubarb's acidity, and the custard-like texture of the curd brings out the flavor of the rhubarb more subtly. Glad you enjoyed!
s-chapstick
May 15, 2010
I have a recipe for nuked lemon curd(it's so easy) do you think it would work with the rhubarb ???
Rivka
May 17, 2010
Not knowing anything about the recipe, it's hard to say -- but hey, worth a try...right?
Gourmando
May 13, 2010
The hardest part was pushing the curd through the sieve but it did result in a silky smooth curd. This recipe combined two of my husband' s favorite things--shortbread and rhubarb (no strawberries mixed in).
blueridgebaker
May 13, 2010
Do you think a food mill would work instead of a sieve/immersion blender? Would the holes be small enough?
Price K.
May 13, 2010
I put the cooked rhubarb and liquid into my food processor and they turned out fine. I also didn't push through the strainer after making the curd. The strainer seems to have gotten lost in the sand box already this year. I knew they wouldn't be quite as smooth, but there were no complaints from those eating them.
Price K.
May 12, 2010
I just joined the site and this was the first recipe to try, needless to say, I am hooked and can't wait to try something else. The bars turned out great, liked by everyone, including my 4 year old daughter, who is obsessed with all things pink. We enjoyed them with friends at our Mother's Day brunch. Thanks again for the great recipe.
TheWimpyVegetarian
May 12, 2010
Congrats! I love this recipe and the ideas it has given me to make other kinds of curd!!
MrsWheelbarrow
May 12, 2010
Exactly! It's a fantastic recipe that keeps on giving! I'm currently thinking about blueberry curd/meringue pie.
elltea
May 12, 2010
These were delicious! My husband called them The Perfect Food. They took a *long* time to set up, but even with ragged edges, they were good. I am laughing out loud at the 16-bar yield, though -- I cut mine into nine large squares, and still our friends cried out for more.
ehrrin
May 10, 2010
Oh yum! I just got my first rhubarb of the season this weekend at our opening Farmers Market, and I'm going to make these tonight!
ehrrin
May 11, 2010
I made these tonight, and they're chilling in the refrigerator right now. My rhubarb wasn't as pink, so they're not quite as pretty as yours. But, you're right; I could've eaten the whole bowl of the curd alone!
I'm a little worried they're not setting up as firmly as they should, but hopefully they'll get firmer as they get colder.
I'm a little worried they're not setting up as firmly as they should, but hopefully they'll get firmer as they get colder.
Rivka
May 11, 2010
tasty, isn't it? :) if they don't firm up after a night in the fridge, try baking them off for ten more minutes or so -- that should do it.
ehrrin
May 12, 2010
Hi Rivka,
I tried baking for a few more minutes this morning, and they came out perfectly! I'm sure it's my shoddy, uneven oven (though I shouldn't talk too badly about it, considering the workout I give it...).
Congratulations on the win! It's well-deserved!
I tried baking for a few more minutes this morning, and they came out perfectly! I'm sure it's my shoddy, uneven oven (though I shouldn't talk too badly about it, considering the workout I give it...).
Congratulations on the win! It's well-deserved!
MrsWheelbarrow
May 8, 2010
This recipe is divine. I only found white rhubarb at the market, so did a 50/50 mix of strawberries & rhubarb - it had to be pink! Delicious. Fragrant. Heavenly. Thanks, Rivka.
Rivka
May 10, 2010
so glad these worked. in a strange coincidence, my mom also made the curd this weekend with berries. She said it didn't come out perfect, but my dad called her crazy.
Margy@hidethecheese
May 6, 2010
Congratulatins! This looks fantastic. I'm going back to the farmers' market this weekend to get more rhubarb!
MissGinsu
May 6, 2010
What a fantastic idea! I adore rhubarb and now I can't quite believe I've been stuck on lemon curd for so long. This opens up a whole new universe of curd love. Thank you!
mrslarkin
May 6, 2010
yum! I'm not sure I'd have enough curd left to put on the shortbread! (I'd eat most of it.) Congrats Rivka!
Rivka
May 6, 2010
Thanks all! Gotta give credit where it's due: Lara Feroni over at cook and eat has the most beautiful pictures of rhubarb bars, where I got the inspiration for this recipe. The photos are just drool-worthy -- a must-see: http://cookandeat.com/2010/04/22/rhubarb-bars/. Lara was inspired by this post on Ginger Tablet: http://www.gingertablet.info/2009/02/pancake-day-and-rhubarb-curd.html -- the interwebs are one big food incubator, aren't they?
TheWimpyVegetarian
April 30, 2010
Sign me up for the curd loving group! And with rhubard? It's gotta be GREAT.
gluttonforlife
April 30, 2010
Sounds delicious! I, too, am a curd fanatic. I'm going to post my recipe for butterless lemon curd--so satisfying, without so many calories...
Lizthechef
April 30, 2010
Just when I think I have cleaned up all the pink splotches on my stove, here comes another winner! Rhubarb curd alone is a thumbs up -
See what other Food52ers are saying.