Rhubarb Curd Recipe

rhubarb curd

This recipe is inspired by www.bbcgoodfood.com/recipes/rhubarb-curd which requires juicing raw rhubarb. This sounded like too much hassle so I tried cooking the rhubarb first and using the pulp and it worked fine.


  • 2 large sticks of rhubarb, washed, trimmed and roughly chopped
  • 4 large eggs
  • 200g butter, diced
  • 3-4 tsp cornflour
  • 175g caster sugar


Cook your rhubarb in a very small amount of water in a pan, or bake it in the oven. Blitz into pulp.

Add the eggs, butter, cornflour, sugar and 250ml of rhubarb pulp to a pan and set over a very low heat.

Whisk until all the butter has melted, then, using a wooden spoon, stir constantly until the curd has thickened to a consistency a little thicker than custard. Don’t be tempted to increase the heat to speed up the process, as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.

Once cold, taste – add a splash of lemon or lime juice if it needs sharpening, then spoon into sterilised jars.

The curd will keep, stored in the fridge, for up to a week. Eat on scones, crumpets or hot buttered toast, or dollop into sweet pastry cases to make mini curd tarts.

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