Rhubarb Curd recipe

Preparation Time: 20 minutes | Cooking Time: 20 minutes

A fantastic alternative to lemon curd, in this recipe, rosy rhubarb is cooked into a sweet, buttery curd. Spread it on toast or use it to fill cakes.


  • 600g rhubarb
  • 200g butter, chopped into cubes
  • 175g caster sugar
  • 4 eggs
  • 4 tsp. corn flour


  1. Rinse and trim the rhubarb and put into a blender. Whiz until it is as smooth as possible. Push through a sieve to get as much juice as you can.

  2. Put the eggs, butter, corn flour, sugar and 250ml of the rhubarb juice into a saucepan. Cook over the lowest heat on your smallest hob ring. Whisk with a balloon whisk until the butter has melted.

  3. Use a wooden spoon to stir the curd until it thickens - it should be a thickish custard-like consistency. Don't turn the heat up!

  4. Sieve the curd. Stir in another 100ml of juice. Chill until set and thickened.

If you like, make the curd extra pink by adding a little bit of grenadine. Recipe makes 2 500g jars.

Recipe Details:

  • Author: Laura Young.
  • Published:

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