Vikalinka · by Julia Frey of Vikalinka★ 4.9 (9)
Rhubarb Curd
NUTRITION · PER SERVING40M COOK
CAL 4%·PRO 2%
CARBS 7G33% OF CAL
0G FIBER6G SUGAR1G OTHER
FAT 6G65% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky homemade fruit curd made with rhubarb, eggs, butter, and sugar. Tart and smooth, used as a spread or filling for pastries, desserts, and baked goods.
condimentbritish⚙️ food processor🥄 saucepan🌀 blendergluten freevegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 400g /4 long stalks rhubarb
- 3 eggs (large)
- 170g / 3/4 cup unsalted butter (cubed)
- 3 tsp cornflour/corn starch
- 150g / 3/4 cup caster sugar/ granulated sugar
- a drop of pink colouring (optional)
At a glance
PER SERVING · TIME 40M
CAL 4%·PRO 2%
CARBS 7G33% OF CAL
0G FIBER6G SUGAR1G OTHER
FAT 6G65% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 10mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 58mg
- Calcium
- 19mg
- Iron
- 0.15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 10MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.