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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.
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!