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Rhubarb Curd: Farm to Table Recipe

Farm to Table Recipes Featuring Rochester, Michigan Farmers Market Fresh Ingredients

Fathers Day weekend was alive and well in Rochester Farmers Market. So The farmers market was full of Farmers selling their produce and goods and consumers eagerly picking it up. As the summer months progress, more and more produce is reaching the tables. Veggies and Fruits, but also Bakery items and plants and flowers, and craftsmen goods. It was an amazing weekend. This farm to table Rhubarb Curd recipe is the next greatest recipe for your viewing pleasure.

Now I’m back home and time for another delicious fresh recipes featuring ONLY the ingredients found at my local farmers market.

I saw some wonderful Rhubarb on a stand and decided that I wanted to make a Rhubarb Curb for a delicious paste to put on top of your breakfast toast, or sandwiches. It turned out so amazing, and I am excited for you all to try this recipe.

This weeks farm to table recipe is an Easy Rhubarb Curd that is just oh so delicious. This Farm to Table recipe contains only fresh ingredients from the Rochester Farmers Market.

This recipe was fun to make, and it looks so pretty. With a simple prep and easy directions to follow, you will enjoy this recipe and how fast you can make it. Using Rhubarb today, and other amazing ingredients from the market, I have discovered brand new flavors that enhance almost ANY dish. Plus this delicious fresh ingredient is PACKED with antioxidants and healthy goodness.

Cooking for me is a way I show love to the people around me, and purchasing local ingredients from people who cultivate food with love brings so much to every dish.

Having the opportunity to head to my local farmers market and buy ingredients made with love, to then be inspired at home to cook with love, means so much to me. And today I couldn’t be more excited to bring you into my home and share with you some of the food I’ve made with love because of my local farmers market.

Farm to table food is fresh, tastes incredible, and supports your local community, and the freshness is so evident in every meal. You CAN taste the difference, and I don’t think it can get any better.

This year, we decided to hop in and support our local farmers in Rochester, Michigan, by creating a brand new farmers market fresh recipe every week featuring locally produced ingredients.

Keep reading for the recipe card and to learn more about our Farm to Table Recipes.

Why you will love Farm to Table recipes

  • Ingredients taste best when in season
  • Seasonal foods tend to be more affordable
  • Support small businesses passionate about their ingredients.
  • It’s so fun to head to the farmers market with the fam!
  • People give away free stuff, perfect for kiddos 🙂
  • Just plain yummy!

Ingredients:

  • Fresh Rhubarb
  • Water
  • Raw Honey
  • Lemon Juice
  • Eggs

It’s amazing how many things you can find at your local farmers market.

You may be envisioning rows of vegetables and fruit. (and trust me there is plenty of that fresh produce)

But your local farmers market can also be an amazing place to find fresh eggs, meats, and even baked goods. All made fresh by local small businesses passionate about what they do and the quality of food they provide.

How do you make this super easy Farm to Table Rhubarb Curd recipe? 👇  

Rhubarb Curd Recipe: Farm to Table Recipes

A delicious rhubarb curd recipe you can use for breakfast, snacks, or desserts. A delicious and easy farm to table recipe you can make with ingredients from your local farmers market.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: Lemon Rhubarb Curd, Rhubarb Curd, Rhubarb Recipe

Ingredients

  • 14 oz fresh rhubard cut into 1 inch pieces
  • 1/4 cup water
  • 1 cup raw honey
  • 2 tbsp lemon juice
  • 4 eggs, large whisked well
  • 1 or 2 drops red food coloring optional

Instructions

  • Add rhubarb and water to a high speed blender and blend until smooth. You may have to scrap down the sides a few times.
  • Press your rhubarb puree through a fine mesh sieve until you have 1 cup juice.
  • Add juice, honey, whisked eggs, and lemon juice into a saucepan and whisk.
  • Bring your mixture to a simmer, whisking constantly, over medium heat. (Optional: add red food coloring at this point).
  • When the mixture comes to a boil check the thickness with a spoon. (when thick enough it should coat the back of a spoon).
  • Remove from heat, your mixture will thicken as it cools, pour the mixture through a fine mesh strainer to remove any extra bits.
  • Fill your jar with the curd and let cool over night in the refrigerator. (Curd will stay good for up to 2 weeks)

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