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If you are a lemon curd fan, you need to make this rhubarb curd ASAP! It’s easy, delicious and crazy refreshing!
For another take on refreshing rhubarb flavours, try a Rhubarb Moscow Mule!
Every year when rhubarb is in season I buy loads and loads of these tart and fragrant shoots and cook them and bake with them in so many different ways. You can see it for yourselves in Rhubarb recipes on my blog!
Along with my son and lovely mother-in-law, I am also a huge lemon curd fan. England does curds so well and they are easy to find in all sorts of shops.
The only problem I have with curds is that they are impossible to resist eating by the spoonful. That is exactly what I did when I made this rhubarb curd and that act of indulgence didn’t even make me feel guilty.
It made me feel happy because this rhubarb curd is something very special.
Making rhubarb curd
You’d be surprised how easy and quick curd making is!
As I was used to seeing various curds priced quite highly in shops, I assumed making them was a lengthy and complicated process. In reality it only takes about 30 minutes of hands-on time.
It’s much easier to do if you have a This is an affiliate link.food processor. This makes the task of getting the juice out the rhubarb and making a mixture of other ingredients quicker and simpler.
Once the ingredients are ready, it’s just a matter of heating them together in a saucepan until it has the right consistency. Although it is tempting, do not turn the heat up to make it go faster! The results are not good!
Recipe Tips and Notes
- Using a food processor makes this recipe far easier than if you do everything by hand.
- Warm the ingredients over low heat only. Although it is tempting to turn the heat up to make it go faster, this will cause curdling and make it impossible to get a velvety texture.
- To make sure the curd is as smooth as possible, put it through a fine sieve before chilling. Although this step is not essential, it will will remove any leftover lumps.
- Rhubarb curd is delicious with pancakes, toast or cakes.
Serving suggestions
Enjoy this delicious rhubarb curd dolloped on scones, pancakes, crumpets or spread on toast!
Or bake a delicious vanilla sponge cake and fill your layers with this luscious rhubarb curd and you won’t be disappointed!
Storage and leftovers
This curd will be safe in the fridge for up to a week. It could also be frozen and eaten with 2-3 months.
More rhubarb recipes
Rhubarb Curd
Equipment
- This is an affiliate link.Food processor
Ingredients
- 400g /4 long stalks rhubarb
- 3 eggs, large
- 170g / 3/4 cup unsalted butter, cubed
- 3 tsp cornflour/corn starch
- 150g / 3/4 cup caster sugar/ granulated sugar
- a drop of pink colouring, optional
Instructions
- Wash and cut rhubarb stalks in 2″ sections, put them in the bowl of a food processor and process until then turn into a pulp. Push it through a fine sieve with a spoon to extract all the juice, then discard the pulp. You should get about 300 ml/ 1 1/4 cup of rhubarb juice.
- In a food processor or blender mix eggs, sugar and cornflour/corn starch until you have a homogenous mixture with no lumps remaining. Alternatively you can do this step by hand using a bowl and a whisk.
- In a saucepan combine 1 cup of rhubarb juice, egg, sugar and corn starch mixture and cubed butter, set the pan over low heat and star cooking it while stirring with a whisk the entire time until butter melts and the curd thickens. Do not turn the heat up to speed up the process or the eggs will turn into scrambled eggs and the curd go lumpy!
- Take off the heat when the curd is the consistency of thick sour cream. You may push it through a fine sieve again to ensure there are no lumps and the curd is silky smooth. Add the remaining rhubarb juice to increase the tart flavour of the rhubarb and a drop of pink food colouring if desired as the curd loses its colour when cooks!
- Chill in the fridge for at least 3 hours or overnight. The rhubarb curd will thicken when chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Going to make this for sure. Can you tell me how long this would keep!
Just wanted to let you know that I am so glad I found you some years ago. I was looking for recipes like the ones I grew up with that are written well. I can also find so many others that fit with how we like to eat and can trust to be successful!
What a lovely comment, Esther. I am thrilled my style of food appeals to you! In regards to the curd, it can be kept in the fridge for up to a week. It can also be frozen and eaten with 2-3 months.
Thanks
I’m desperate to get this right but after 4 attempts, I’ve given up. It tastes delicious but will not thicken enough.I’ve tried adding more cornflour & less rhubarb juice, all to no avail. If 300ml of juice is 1.25 cups then I need 240ml right?
Hi Jane, I am not sure I understand your question. You will need 400g of rhubarb, once cooked extract the juice and use whatever you can express from that. In my case it was 300 ml or 1 1/4 cups. (I include cups for my North American readers). If yours will not thicken, perhaps you don’t cook it long enough. That could be the only explanation.
Oh my goodness – this is the best!!! I have tons of rhubarb and I’m always searching for something we all would like. This is cooling in the fridge right now but tasting it warm was like a taste of perfection. Thank you!!!
I am so happy you loved it, Coleen. Enhoy!
Hi!
I am not normally a commenter.. I stealth around the internet and read lots but quietly… but I HAD to leave a comment about this.. I was looking for less common ways to use rhubarb as I was gifted some seriously giant home grown rhubarb yesterday! It is just about to go into the fridge and WOW! it heaven in a jar.. seriously impressed with this! Followed your recipe perfectly and it is perfection! It’s made me 2 jars…. I was thinking about gifting the 2nd jar until I make it again.. but I’m not sure I can part with it.. no really! Just wow! Thank you so much! Forever in your debt for the most beautiful rhubarb curd! 🙂 x
What a sweet comment, Laura, thank you! I felt the same when I first made it…like what else can I possibly put it on because I never want to stop eating it!
Hello. My rhubarb has long since been done and harvested. All I have is frozen sweetened rhubarb sauce. Can you suggest how much to start with? My thinking is to thaw about 2 cups. And push through sieve. The additional measurement should compensate for sugar, since my sauce is already sweetened. Does this sound like a good jumping off point?
Hi Caroline, your guess would be as good as mine. I think the only way to find out is to go with your gut and make adjustments when necessary. Good luck! 🙂