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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! 🙂
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!!
Oh I love hearing that, Christine!
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 🙂
I never get tired of hearing that, Laura! Enjoy!!
Making this right now. Is there any use for the pulp, or has all the flavour gone with the juice?
I haven’t found any use for it and like you said it’s pretty tasteless. It is fibre still, so some people might be able to figure out how to use it.
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?
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.
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
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.
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.
It sounds amazing, what do you think about using it on a pavlova, maybe with rubato and strawberries on top?
I think it will be absolutely delicious, David. I would add a bit of whipped cream as well.
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?
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!
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?
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?
I made this with frozen rhubarb and whilst delicious it was a little runny
I think extra moisture in frozen rhubarb contributed to that, Catherine. Glad to hear it was delicious!
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.
You are very welcome! I am so happy that your first attempt at a curd turned out successful! Enjoy!
DarciW: I would love to know how to “cook” it in the vitamixer! Please share!
Diane A
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 🙂
Thank you for the info, Tawnya. I had no idea, I often see lemon curd being canned so I assumed it’s possible.
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!
Stephanie, I would can it instead of freezing. I am afraid it might separate in the freezer.
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!
Thank you for your feedback Mona. I am smitten with this recipe myself. 🙂
How long will this last in the fridge without sealing the cans?
I would recommend eating it within two weeks, Joshua.
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!
You are so right about a layer cake, Angela! The recipe for it is coming next! 🙂
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 🙂
Oh great, Jennifer! I hope it’s soon. How is your spring coming? Sadly it’s still a bit cold here.
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
Thanks, Hannah and thank you so much for sharing. I so appreciate it! I love the colour too! I love pretty food. 🙂
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
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!!
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. :'(
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!
try coconut oil
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.
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.
If you like rhubarb you will love this curd, Mariana!