Rhubarb curd

Prep: 15 mins Cook: 20 mins Plus cooling and chilling

Easy

Makes 2 jars
The sharpness of this pink fruit works wonderfully in a buttery curd - serve on warm scones, crumpets or in pastry tart cases

Nutrition and extra info

Nutrition: per tbsp

  • kcal70
  • fat6g
  • saturates4g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein1g
  • salt0.1g
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Ingredients

  • 600g forced rhubarb, washed, trimmed and roughly chopped
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 4 large egg
  • 200g butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tsp cornflour
  • 175g caster sugar
  • splash of grenadine (optional)

Method

  1. Put the rhubarb in a blender or food processor and whizz until as fine as it will go. Set a sieve over a bowl, and tip in the rhubarb, pushing pulp with a wooden spoon to get through as much juice as you can.

  2. Add the eggs, butter, cornflour, sugar and 250ml rhubarb juice (save the rest) 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.

  3. Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in 100ml more of the reserved juice and a small splash of grenadine if you would like your curd a bit pinker, before chilling. Once cold, taste – add a splash more rhubarb juice if it needs sharpening, then spoon into 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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Comments, questions and tips

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Comments (6)

cdacn1's picture
2.5

Something different to do with Rhubarb. It did take a while but I stuck with it and did get a good curd consistency. That is, until like others I added the remaining juice as directed and bitbecamea bit too thin so next time I'd leave this bit out. As a positive it did taste nice and did make 2 jars, it was also great in the ama mere ti and rhubarb pot receipe. Will try again with a few adaptions.

Linsa1's picture
1.25

I agree with other comments. Taste of too much butter. Was perfecty creamy until I addad the last 1 dl of juice, then it got back to the consistency of milk... I used a full evening trying to make this, only to add it to the compost bin in the end :(

jennyh10's picture

Not a good recipe. Too runny and too much butter flavour, not enough rhubarb taste.

ncsmith1989's picture
3.75

I have just made this rhubarb curd for the first time. It's a quick and easy recipe which makes a lovely tart but creamy curd. I got bored of waiting for it to thicken so I did turn it up to a medium heat (but only once the butter was all melted and it was thoroughly mixed). I also added an extra teaspoon of cornflour at the beginning and it was lovely and thick, even after adding the extra juice right at the end.

lemonyem's picture

Do you think this curd could substitute lemon curd in a lemon meringue pie?

lisakirk1979's picture
4

Rhubarb is one of my all time favourites and I am always looking for new recipes to try using it so when I saw this I had to give it a go. The rhubarb curd tasted really lovely, however it didn't set as it should of done. I think this was down to the extra 100ml of juice added at the end which made it runnier than when first taken off the heat. Will definately make this again but without adding the extra juice.

Questions (2)

molliemdz's picture

Is the rhubarb supposed to be cooked before you put it in the blender/ food processor, or do you put it in raw? Thanks!

goodfoodteam's picture

Hi there. This recipe uses raw rhubarb, rather than cooked.

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