Rhubarb & White Chocolate Curd

Serves: make 2 jars

Prep time: 25 mins

Cook time: 20 mins

Total time: 45 mins

Dietary: Eggs Dairy

Meal type: spread



Author: dghchocolatier

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  • 600g forced rhubarb, washed, trimmed
  • 4 large eggs
  • 200g unsalted butter, diced
  • 100g white chocolate chopped
  • 4 tsp cornflour
  • 175g Fairtrade caster sugar


Chop the rhubarb into 1-inch pieces and place in a small pan with just enough water to cover.


Bring to a boil, then simmer for about 20 minutes until rhubarb is soft and you have a nice pink rhubarb syrup.

Strain and let cool.


Put the rhubarb in a blender or food processor and blitz until fine.

Sieve the cool rhubarb into a bowl, pushing pulp with a spatula to get through as much juice as you can.


Stir in the eggs, butter, cornflour, sugar and 250ml of the rhubarb juice (save the rest)


Place the juice in a pan on a very low heat.

Whisk gently until all the butter has melted, then, using a spatula, stir constantly until the curd has thickened to a consistency just thicker than custard.

Don’t increase the heat to speed up the process, the eggs may curdle;

Remove from the heat and sieve the curd into a clean bowl.

Stir in 100g chopped white chocolate and about 100ml of rhubarb juice, before chilling.

Once cold, taste – add a dash more rhubarb juice if it needs sharpening, then put into date labelled sterilised jars.

The curd will keep, stored in the fridge, for up to a week.