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low fodmap rhubarb curd

  • Author: Amy Agur
  • Total Time: 25
  • Yield: 2 cups 1x


Brace your taste buds! This quick and easy low FODMAP rhubarb curd is about to rock your socks!


  • 365 g fresh rhubarb – trimmed, cut into 1” chunks
  • 1/4 cups water
  • 1 cup sugar
  • 1/4 cup fresh lemon juice
  • 4 eggs, whisked
  • 2 tbsp unsalted butter, room temperature
  • 23 drops red food colouring (optional)


  1. Pop the rhubarb and water in a blender or food processer and blend until it’s very smooth. 
  2. Pour the puree through a sieve into a saucepan. Push on the pulp with the back of a spoon to make sure you get as much juice as you can. 
  3. Add the sugar and lemon juice and stir until the sugar has dissolved. Then add the prepared eggs and whisk everything together until it’s combined. 
  4. Turn the burner to medium-high heat and start whisking the mixture (don’t stop stirring!) as you bring it to a gentle simmer. You can add a few drops of food colouring now if you want your curd to take on that classic pink colour. 
  5. Bring the mixture to a boil and keep stirring until the curd is thick enough to coat the back of a spoon. Once it’s thickened, take the pan off the burner and add the butter in small batches. Make sure the butter is fully incorporated before you add more. 
  6. Strain the curd through a sieve to catch any surprise egg pieces and refrigerate overnight in an airtight container (the curd will continue to thicken in the fridge). Use within 2 weeks.


Recommended low FODMAP serving – 1-2 tbsp of curd per sitting

Make sure you stir the curd consistently as you heat it up or you may end up making scrambled eggs by accident! 

  • Prep Time: 15
  • Cook Time: 10

Keywords: rhubarb curd, lemon rhubarb curd, low FODMAP rhubarb curd