If you are a lemon curd fan, you need to make this rhubarb curd ASAP! It’s easy, delicious and crazy refreshing!
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, you just can’t resist them even if you are on a diet you still want to eat them by the spoonful, which 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 the bees knees (the first time I used the “bees knees” phrase, just felt like the right moment).
You’d be surprised how easy and quick curd making is!
I was as I was used to seeing various curds priced quite highly in shops, so I assumed making them was a lengthy and complicated process when in reality it’s about 30 minutes of hands-on time.
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!
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.
This recipe was adapted from BBC Good Food.
Laura Williams says
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
Julia Frey (Vikalinka) says
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!
Caroline says
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?
vikalinka says
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! 🙂
Christine says
Just wanted to say that I first made this in 2018, and it was so good. I gifted some to my mother and my mother-in-law, and they loved it too. And I kept it in the freezer until I could gift it, and it was still good! We’ve just harvested more rhubarb, so I’m about to make it again. Thanks!!
vikalinka says
Oh I love hearing that, Christine!
Laura says
WOW WOW WOW!!!
This is amazing! Smoothest curd I’ve ever made. I was nervous about whole eggs instead of just yolks, but it turned out beautifully! I spooned some of it (still warm) over vanilla ice cream, and I’m in heaven!
I’ll be using this recipe for a long time I think 🙂
vikalinka says
I never get tired of hearing that, Laura! Enjoy!!
John says
I processed 450g (2 long stalks) and got 1/2 cup liquid. Your recipe says 400g (4 long stalks) for 1 1/4 cup liquid. Looks like I need to process 1200g (6 long stalks) to get the 1 1/4 cups of liquid. How is it possible to have that much difference? Or am I misreading it?
vikalinka says
Hi John, every recipe is dependant on the product used. It sounds like your rhubarb stalks weren’t as juicy unless they weren’t actually 450g. Sometimes I buy limes and they barely have any juice in them. Maybe try using 4 long stalks? It’s very difficult to answer this question without being in the kitchen with you.
Candice says
I loved the taste of this, but I couldn’t get it to thicken to save my life, in the end I cooked it for so long (30mins+) it went grainy but still not thick, any ideas why? the butter was straight from the fridge? should I have used just egg yolk not the whole egg?
My rhubarb grows like wild thing so I want to have another go, can you offer a suggestion please 🙂
Thank you
vikalinka says
Hi Candice, I honestly haven’t had any issues with the curd thickening. The cornflour in it should do the trick just fine. Maybe add another teaspoon next time you try? To avoid the curd becoming grainy, try to stir it with a whisk continuously.
Isaac Truelson says
My low heat was so low it did the same thing. It never thickened and it got grainy. Solved this by turning the heat up slightly.
David Wood Smith says
It sounds amazing, what do you think about using it on a pavlova, maybe with rubato and strawberries on top?
vikalinka says
I think it will be absolutely delicious, David. I would add a bit of whipped cream as well.
Patti Floyd says
How long does this keep in the fridge? Is there a way to preserve or “can” it? I might try a rhubarb meringue pie instead of Lemon, What do you think?
vikalinka says
Hi Patty, if you read through comments, you can see that one of the readers advised not to can it as per canning guidelines you are not supposed to can cornstarch, eggs or dairy. I would say you can safely keep it in your fridge up to a week. Rhubarb meringue pie sounds absolutely divine!
Sheila says
Hello! This looks incredible, and I was wondering, can I use the rhubarb I have in my freezer? Or does it have to be fresh?
vikalinka says
Hi Sheila, I am afraid I’ve only used fresh rhubarb, so cannot tell either way. I wonder if frozen rhubarb would have too much water in it and would dilute the flavour?
Catherine says
I made this with frozen rhubarb and whilst delicious it was a little runny
vikalinka says
I think extra moisture in frozen rhubarb contributed to that, Catherine. Glad to hear it was delicious!
DarciW says
Oh my goodness! I just made this, using my vitamix blender to “cook” it. I don’t know how I am going to wait 3 hours to dive in again! It is so darned yummy! Not gonna have enough rhubarb in my life this spring! Thank you so much for posting this! First time I have ever made a curd.
vikalinka says
You are very welcome! I am so happy that your first attempt at a curd turned out successful! Enjoy!
Diane Awalt says
DarciW: I would love to know how to “cook” it in the vitamixer! Please share!
Diane A
Tawnya says
I would not recommend canning this recipe. Per canning guidelines they say not to can cornstarch, eggs or dairy. Seeing as this has all three I would be wary of it. I’m an avid canner and just wanted to give the heads up. The recipe however is delicious! Thank you for it, I’m going to add it to my list of must makes 🙂
vikalinka says
Thank you for the info, Tawnya. I had no idea, I often see lemon curd being canned so I assumed it’s possible.
Stephanie says
Hi! Thinking of making this and I’m wondering how well it will freeze, or if I really need to can it to store it properly.
Thank you! Looks wonderful and I can’t wait to try!
vikalinka says
Stephanie, I would can it instead of freezing. I am afraid it might separate in the freezer.
Mona says
I have monster rhubarb plants in my garden so I am always on the hunt for good recipes; my sister sent this one to me to try and to say it’s delicious would be an understatement! Perfectly tart and sweet, I couldn’t wait for it to thicken in the fridge and poured it slightly warm over vanilla ice cream… Yum! Thanks for a great recipe, I will be sure to make this again and again!
vikalinka says
Thank you for your feedback Mona. I am smitten with this recipe myself. 🙂
Joshua says
How long will this last in the fridge without sealing the cans?
vikalinka says
I would recommend eating it within two weeks, Joshua.
Angela - Patisserie Makes Perfect says
Oh I love rhubarb Julia and this curd is such a lovely shade of pink.
Great recipe, this would be so good in a layer cake!
vikalinka says
You are so right about a layer cake, Angela! The recipe for it is coming next! 🙂
Jennifer @ Seasons and Suppers says
Love this! I have never made rhubarb curd, but I absolutely know I would love it. As soon as my stalks come up, this will be first on my rhubarb cooking list 🙂
vikalinka says
Oh great, Jennifer! I hope it’s soon. How is your spring coming? Sadly it’s still a bit cold here.
Hannah Hossack-Lodge (Domestic Gothess) says
I love making fruit curds but I’ve never tried a rhubarb one before, it is such a pretty colour and looks so smooth and creamy, I’m going to have to give it a go! xx
vikalinka says
Thanks, Hannah and thank you so much for sharing. I so appreciate it! I love the colour too! I love pretty food. 🙂
laurasmess says
Your pictures are beautiful Julia! Love that pale, delicate pink colour of the curd. I make citrus curds quite regularly but I’ve never ventured into making rhubarb curd. I might have to do that, now that we’re heading towards autumn! Gorgeous post x
vikalinka says
Thank you, Laura! My whole family loved this recipes but I have to admit I think I was the most enthusiastic one, I love rhubarb in every shape and form!!
Alexandra says
This looks lovely. I love rhubarb but we have so much growing in the yard I never know what to do with it all. (Guess I should check out your rhubarb recipes!)
Do you think would work with vegan butter? My nursing son is allergic to dairy so I can’t eat butter. :'(
vikalinka says
Sadly I have no experience with vegan butter, Alexandra. It’s a low time and cost investment recipe, so perfect for experimenting. Do let me know how you get on if you try it with vegan butter!
Madara says
try coconut oil
Alexandra says
I do like that idea. I have been waiting for our rhubarb to grow to try it, and coconut oil is way healthier than vegan butter. Thanks! Not sure why I didn’t think of it.
Mariana says
I have tried a couple of curd recipes – substituting the normal lemon – and have always loved the result. Can’t wait to try a rhubarb version.
vikalinka says
If you like rhubarb you will love this curd, Mariana!