Rhubarb Curd

Why You’ll Love This Recipe

Rhubarb Curd is a silky, sweet-tart spread that captures the bright, refreshing flavor of rhubarb in a luscious, creamy form. Perfect for spreading on toast, filling tarts, layering in cakes, or swirling into yogurt, this vibrant pink curd is both beautiful and delicious. Easy to make and full of fresh, seasonal flavor, it’s a wonderful way to showcase rhubarb’s unique taste.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the curd:

• Fresh rhubarb (chopped)
• Granulated sugar
• Lemon juice
• Unsalted butter
• Egg yolks
• Whole egg
• Vanilla extract (optional)

Directions

1. In a medium saucepan, combine the chopped rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, about 10 minutes.
2. Use an immersion blender or regular blender to puree the rhubarb mixture until completely smooth.
3. Return the rhubarb puree to the saucepan and add the butter. Stir over low heat until the butter is melted and incorporated.
4. In a separate bowl, whisk the egg yolks and whole egg together.
5. Gradually add a few spoonfuls of the warm rhubarb mixture to the eggs to temper them, whisking constantly. Then slowly whisk the egg mixture back into the saucepan with the remaining rhubarb puree.
6. Cook over low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 5-7 minutes. Do not allow it to boil.
7. Remove from heat and stir in the vanilla extract if using.
8. Pour the curd through a fine-mesh sieve into a clean bowl to ensure smoothness.
9. Let cool, then refrigerate until chilled and thickened.

Servings and Timing

This recipe makes about 1 ½ cups of curd.
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Total time: 30-35 minutes

Variations

• Add a few strawberries or raspberries with the rhubarb for a mixed berry curd.
• Infuse the curd with a hint of ginger by adding grated fresh ginger during cooking.
• Use orange juice instead of lemon juice for a different citrus flavor.

Storage/Reheating

Store Rhubarb Curd in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze for up to 3 months. Thaw in the refrigerator before using.
No reheating needed—simply spread or spoon straight from the fridge.

FAQs

Can I use frozen rhubarb?
Yes, frozen rhubarb works well. Thaw and drain any excess liquid before using.

Can I make this curd dairy-free?
Yes, substitute the butter with a plant-based butter for a dairy-free version.

Can I double the recipe?
Absolutely! Just make sure to cook the curd slowly and stir constantly to prevent curdling.

Why strain the curd?
Straining ensures the curd is perfectly smooth by removing any cooked egg bits or rhubarb fibers.

What can I serve rhubarb curd with?
Use it as a filling for tarts, cakes, or crepes, spread it on scones or toast, or swirl it into yogurt or ice cream.

Conclusion

Rhubarb Curd is a luxurious, vibrant spread that highlights the fresh, tangy flavor of rhubarb in the most delightful way. Whether you use it for breakfast, dessert, or a special treat, this curd adds a burst of color and flavor to any dish. Easy to make and endlessly versatile, it’s a must-try recipe for any rhubarb lover!

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