• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vikalinka logo

WHOLESOME RECIPES YOU CAN TRUST

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starter
    • Bread
    • Side dishes
    • Asian recipes
    • Vegetarian
    • Drinks
    • Videos
  • Breakfast
    • Eggs
    • Pancakes, Muffins and More
    • Grains
    • Hot breakfast
  • Lunch
    • Salad
    • Soup
    • Sandwiches and more
  • Dinner
    • Chicken
      • Chicken breasts
      • Chicken thighs and drumsticks
      • Whole chicken
    • Beef
    • Pasta
    • Casseroles
    • Slow Cooker and Instant Pot
    • Pork
    • Fish and Seafood
    • Quick and Easy
    • Stew
  • Dessert
    • Cake
    • Pies
    • Cookies
    • Pastry
  • Collections
    • Asian Recipe Collection
    • Russian Recipe Collection
    • Italian Recipe Collection
    • Christmas Recipe Collection
    • Thanksgiving Recipe Collection
    • Easter Recipe Collection
  • About
    • Travel
    • Privacy policy
    • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Collections
  • Videos
  • Travel
  • About
×

Home » Recipes » Dessert

September 9, 2022

Rhubarb Curd

Published September 9, 2022 | Julia Frey (Vikalinka)

Jump to Recipe

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!

Rhubarb curd in a glass container with a spoon

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.

Four stalks of rhubarb on a marble table

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 food processor. This makes the task of getting the juice out the rhubarb and making a mixture of other ingredients quicker and simpler.

Saucepan with the mixture with a whisk

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!

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!

Rhubarb curd in a container on a plate with spoonful removed

Recipe tips and tricks

  • 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.

More rhubarb recipes

  • Rhubarb Crumble
  • Rhubarb Cobbler
  • Roasted Rhubarb Bakewell Tart
  • Rhubarb Slab Pie
Rhubarb curd in a glass container with a spoon

Rhubarb Curd

Julia Frey of Vikalinka
Velvety homemade curd using rhubarb.
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Chilling Time 3 hrs
Total Time 40 mins
Course condiment
Cuisine British
Servings 24
Calories 262 kcal

Ingredients
  

  • 400 g/4 long stalks rhubarb
  • 3 eggs large
  • 170 g/ ¾ cup unsalted butter cubed
  • 3 tsp cornflour/corn starch
  • 150 g/ ¾ 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 ¼ 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

This recipe makes approximately 600 ml/ 2.5 cups of rhubarb curd.

Nutrition

Calories: 262kcalCarbohydrates: 45gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 43mgPotassium: 2457mgFiber: 15gSugar: 16gVitamin A: 1074IUVitamin C: 68mgCalcium: 736mgIron: 2mg
Keyword rhubarb curd
Tried this recipe?Let us know how it was!

More Dessert

  • Chocolate Candy Cane Cookies
  • Double Chocolate Mint Cookies
  • Christmas Chocolate Cake with Cranberries
  • Chocolate Thumbprint Cookies
21410 shares
  • 1

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

Related Posts

  • Top down of pan of Cajun Dirty Rice with Shrimp

    Cajun Dirty Rice with Shrimp

  • Slice of cake on a plate

    Christmas Chocolate Cake with Cranberries

  • Top down of brown butter hazelnut blondies cut into squares

    Brown Butter Hazelnut Blondies

Primary Sidebar

Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

More about me →


  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Popular

  • Best Beef Stroganoff (VIDEO)
  • Best Chicken Marsala (Classic Recipe Made Easy)
  • Chicken with Garlic Mushroom Sauce (VIDEO)
  • Pasta Cream Sauce (VIDEO)

Footer

As Featured On…

as featured on

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2023 Vikalinka