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Rhubarb Curd

Rhubarb Curd

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 2 jam-jars 1x
  • Category: Preserves
  • Cuisine: English


Creamy Rhubarb Curd is fantastic spread on bread or as an ingredient in cakes and puddings.


  • 800 g (1 and a half pounds) rhubarb
  • 100 ml (3.5 fluid oz) water
  • 4 eggs
  • 300 g (10 oz) caster sugar
  • 4 teaspoons cornflour
  • 50 g (2 oz) butter
  • A few drops of pink food colouring (optional)


  1. Wash the rhubarb stalks thoroughly.  Cut into pieces of around 2 cm.
  2. Put the rhubarb pieces into your heavy saucepan with 100 ml of water.  Heat until the mixture is simmering and cook for around 5 minutes until the rhubarb is soft and mushy.
  3. Now you can either strain the rhubarb mixture through a sieve to remove the fibres and use the strained juice to make your curd.  Alternatively, you can blend the mixture in a blender or with a stick blender and use the thicker puree to make your curd.  Allow the rhubarb mixture to cool slightly.
  4. Beat the eggs in a bowl and then add the caster sugar and cornflour which should stop the mixture curdling and turning into scrambled eggs!
  5. Now, gradually pour the rhubarb mixture into the bowl and combine it with the egg mixture.   Add a few drops of pink food colouring if you wish – if you don’t do this, your curd will not look so pretty but will taste just as good!
  6. Put the mixture back into your heavy saucepan, add the butter and heat very gently for around 10-15 minutes until it has thickened to a custard-like consistency.  You will need to stir it often and keep an eye on it.
  7. Remove the mixture from the saucepan and pour into sterilised jam jars – it will fill two medium-sized jars.    It must be kept in the fridge once cooled and will last for around a week.


You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.

Keywords: rhubarb curd