Rhubarb curd is a smooth, creamy, and tangy spread that showcases the vibrant flavor of rhubarb in the most luxurious way. Similar to lemon curd, this version offers a unique twist with its rosy color and subtle tartness, making it perfect for spreading on scones, layering in cakes, or simply enjoying by the spoonful.
Why You’ll Love This Recipe
- Unique Flavor: Combines the tartness of rhubarb with the richness of butter and eggs for a silky-smooth texture.
- Beautiful Color: Its naturally pink hue adds a stunning pop to any dessert table.
- Versatile Use: Works as a filling for pastries, a topping for yogurt, or a spread for toast.
- Homemade Delight: A delicious way to preserve fresh rhubarb during its peak season.
- Easy to Make: Simple ingredients and a stovetop method that comes together in under an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh rhubarb stalks
- Granulated sugar
- Lemon juice
- Eggs
- Unsalted butter
- Water
Directions
- Cook the Rhubarb
- Wash and chop rhubarb into small pieces.
- Place in a saucepan with a bit of water and cook over medium heat until the rhubarb breaks down into a soft purée, about 10–15 minutes.
- Strain the purée through a fine mesh sieve to remove any fibrous bits, pressing to extract as much juice as possible. Let it cool slightly.
- Mix the Curd
- In a heatproof bowl, whisk together the rhubarb purée, sugar, lemon juice, and eggs.
- Set the bowl over a pot of simmering water (double boiler method). Stir constantly with a spatula or whisk, cooking gently until the mixture thickens and coats the back of a spoon, about 10–15 minutes. Do not let it boil.
- Finish the Curd
- Remove from heat and stir in the butter, a few pieces at a time, until smooth and glossy.
- Transfer to a jar or container and let it cool.
- Chill in the refrigerator for at least 2 hours to fully set.
Servings and Timing
- Yield: About 1 to 1½ cups
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Chill Time: 2 hours
Variations
- Strawberry-Rhubarb Curd: Replace half the rhubarb with strawberries for a fruitier blend.
- Spiced Rhubarb Curd: Add a pinch of ginger or cardamom for a warm twist.
- Coconut Rhubarb Curd: Stir in a splash of coconut milk for tropical richness.
- Honey Sweetened: Swap part of the sugar with honey for a different kind of sweetness.
Storage/Reheating
- Refrigerator: Store rhubarb curd in a sealed jar or container in the fridge for up to 1 week.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator before using.
- Reheating: Gently warm in a saucepan over low heat if needed, stirring constantly until smooth.
FAQs
What is rhubarb curd used for?
Rhubarb curd is great on toast, scones, pancakes, stirred into yogurt, or used as a cake or tart filling.
Does rhubarb curd taste very sour?
It has a bright, tangy flavor that’s balanced by sugar and butter, making it pleasantly tart but not overly sour.
Can I make rhubarb curd without eggs?
Yes, but the texture will be different. You can use cornstarch or arrowroot as a thickener for an egg-free version.
How do I make rhubarb curd thicker?
Cook it longer over low heat while stirring constantly. It should coat the back of a spoon when it’s ready.
Can I use frozen rhubarb?
Absolutely. Thaw and drain it first, then cook as directed.
Why did my curd curdle?
Curdling happens when the eggs cook too quickly. Always cook over low heat and stir constantly to prevent this.
Can I double this recipe?
Yes, but be patient when cooking larger batches—it may take longer to thicken.
Does rhubarb curd need to be canned?
No, it’s best stored in the fridge or freezer. It’s not recommended for traditional canning unless the recipe is specifically tested for that method.
What if my curd doesn’t thicken?
Return it to gentle heat and continue stirring until it thickens. Make sure not to let it boil.
Can I use a blender for smoother curd?
Yes, after cooking, you can blend the curd for extra smoothness before chilling.
Conclusion
Rhubarb curd is a luscious, creamy spread that brings the tangy brightness of rhubarb into a silky, sweet delight. Whether you’re spreading it on fresh scones or layering it into your favorite dessert, it’s an easy and elegant way to celebrate this seasonal favorite. Make a jar and keep the flavor of spring close at hand all week long.
Print
Rhubarb Curd – A Luscious Treat
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 1 cup
- Category: Desserts
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This silky-smooth Rhubarb Curd is tart, creamy, and beautifully pink — perfect for spreading on scones, layering in cakes, or swirling into yogurt. It’s a bright and luscious twist on classic lemon curd, using fresh rhubarb for bold spring flavor.
Ingredients
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3 cups chopped rhubarb (fresh or frozen)
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1/4 cup water
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1 tablespoon lemon juice
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1/2 cup granulated sugar (adjust to taste)
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2 large egg yolks
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1 large egg
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4 tablespoons unsalted butter, cut into cubes
Instructions
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In a saucepan, combine rhubarb, water, and lemon juice. Cook over medium heat for about 10 minutes, or until the rhubarb is soft and falling apart.
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Transfer the mixture to a blender or use an immersion blender to purée until smooth. Strain through a fine mesh sieve into a bowl to remove fibers. You should have about 1 cup of rhubarb purée.
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Return the purée to a clean saucepan. Stir in the sugar, egg yolks, and whole egg. Cook over medium-low heat, whisking constantly, until the mixture thickens — about 5–8 minutes. Do not let it boil.
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Remove from heat and whisk in the butter, a few cubes at a time, until melted and smooth.
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Pour the curd into a clean jar or container. Let cool, then refrigerate until chilled and set (about 2 hours).
Notes
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Adjust the sugar depending on the tartness of your rhubarb.
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Add a touch of vanilla or ginger for extra flavor.
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Keeps in the fridge for up to 1 week. Freeze for longer storage.
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