Rhubarb Curd Recipe

I first started growing rhubarb about 8 years ago with a little three stemmed plant bought from Wigan Market.

The chap who runs the grocer’s stall also has a plant nursery and brings a selection to market with him.  He told me that rhubarb was a no-brainer – easy to grow, lasts for years and tastes great.  All.i had to do was plant it, water it once and leave it alone until the following year.  So for a whole year I watched it grow, apparently die and then return grom the dead.

It was hard to resist eating those lovely pink and green stems the first year, but I did and that little plant has been repaying me ever since!

I’m always looking for new ways to use rhubarb – pies, jams, chutneys and now….rhubarb curd.

It’s delicious, it’s versatile and it’s PINK!!  Well alright it’s peach….coral – it’s coral.  I imagine you’ll be as excited to make rhubarb curd as I was so here’s the recipe.

You Will Need

900g rhubarb

270g unsalted butter- cubed

250g caster sugar

5 eggs

5 lightly heaped teaspoons  of cornflour

Grenadine (optional)


  • Chop the rhubarb into chunks
  • Blend but don’t worry about getting it super smooth
  • Taking a big spoonful at a time, pop it in the middle of a muslin cloth or a very clean cotton hankie and squeeze out all of the juice – you should have between 600 and 700ml
  • Place 500ml in a pan on a very low heat and set the rest aside
  • Add the chunks of butter to the pan
  • In a bowl which together the eggs and cornflour
  • Once the butter has melted, stir in the sugar.  Keep stirring the mixture paying attention to the ‘corners’ as they’re most likely to catch
  • Once the sugar is pretty much dissolved, add the egg and cornflour mix and whisk
  • Keep whisking and stirring over a low heat
  • Eventually the curd will thicken
  • You need to keep cooking until the curd is a bit thicker than custard
  • Remove from the heat and let sit for a minute
  • Now add 100ml of the remaining rhubarb juice and stir in well
  • If you’d like that lovely coral pink colour, add a little grenadine.  I got this shade from about 4 teaspoons
  • If the curd is now too loose, return to a low/medium heat for a few minutes
  • Allow to cool in the pan and then spoon into sterilised jars
  • Chill in the fridge

Home made curd of any flavour is generally best kept in the fridge which is unfortunate because it would look so pretty in a foodie gift hamper.  So you’ll just have to eat it yourself, on toast, cakes, scones – whatever you like really.

Love Rachel ❤

Leave a Reply

Your email address will not be published. Required fields are marked *