Rhubarb Curd

Rhubarb Curd is a luscious, tangy-sweet spread made from fresh rhubarb, eggs, sugar, and butter. With its vibrant pink color and silky texture, it’s a unique twist on the classic lemon curd. This velvety curd is perfect for spreading on toast, filling tarts, layering in cakes, or simply enjoying by the spoonful.

Why You’ll Love This Recipe

Rhubarb Curd is as beautiful as it is delicious. It captures rhubarb’s tart flavor in a smooth, buttery form that’s rich yet refreshing. It’s a simple stovetop recipe that yields a luxurious homemade treat you won’t find in most stores. Ideal for spring and summer, this curd brings a gourmet touch to breakfast, desserts, or gifts from the kitchen.

ingredients

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

• Fresh rhubarb, chopped
• Granulated sugar
• Lemon juice
• Unsalted butter, cut into cubes
• Large eggs
• Egg yolks
• Pinch of salt (optional)

directions

1. In a saucepan over medium heat, combine rhubarb, a portion of the sugar, and lemon juice. Cook until the rhubarb breaks down completely and becomes soft, about 10–12 minutes.
2. Transfer the rhubarb mixture to a blender and purée until completely smooth. Strain through a fine mesh sieve to remove any fibers.
3. In a clean saucepan, whisk together the eggs, egg yolks, remaining sugar, and a pinch of salt if using.
4. Slowly whisk in the strained rhubarb purée.
5. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of a spoon (about 170°F), 8–10 minutes.
6. Remove from heat and stir in the butter until smooth and fully melted.
7. Pour the curd into a jar or bowl and cover with plastic wrap directly on the surface to prevent a skin from forming.
8. Chill for at least 2 hours before using. The curd will continue to thicken as it cools.

Servings and timing

Makes about 1½ to 2 cups of curd.
Prep time: 10 minutes
Cook time: 20 minutes
Chilling time: 2 hours
Total time: About 2½ hours

Variations

• Add a splash of vanilla extract for warmth and depth.
• Use orange juice instead of lemon for a softer citrus note.
• Stir in a tablespoon of strawberry purée to enhance color and add a fruity twist.
• For a vegan version, use cornstarch to thicken and coconut oil instead of butter (note: results will differ in texture).

storage/reheating

Store rhubarb curd in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze the curd in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Do not reheat, as curd is best served chilled or at room temperature.

FAQs

What does rhubarb curd taste like?

It has a sweet-tart flavor with buttery richness, similar to lemon curd but with rhubarb’s signature tang.

Can I use frozen rhubarb?

Yes, frozen rhubarb works well. Thaw and drain before cooking to reduce excess liquid.

Why did my curd curdle?

Curd can curdle if cooked over high heat or without constant stirring. Use low heat and stir continuously.

Can I make rhubarb curd without straining it?

You can skip straining for a more rustic texture, but straining ensures a smooth, velvety finish.

Is rhubarb curd the same as jam?

No, curd is smoother and creamier, made with eggs and butter, while jam is fruit-based and thickened with sugar or pectin.

Can I can rhubarb curd?

Canning is not recommended due to the eggs and butter. Store in the fridge or freezer instead.

How can I use rhubarb curd?

Use it as a tart filling, swirl it into yogurt, layer it in cakes, or serve with scones and biscuits.

Can I make it less sweet?

Yes, adjust the sugar to taste, especially if your rhubarb is already on the sweeter side.

Does rhubarb curd need lemon juice?

Lemon juice adds acidity to help thicken and balance the flavor. You can adjust or substitute with another citrus.

How do I know when it’s done cooking?

The curd is done when it thickens enough to coat the back of a spoon and leaves a clear trail when you run your finger through it.

Conclusion

Rhubarb Curd is a decadent and versatile treat that brings a pop of spring flavor to your table. Its creamy texture and bold color make it a standout addition to any dish, whether you’re baking, spreading, or gifting. Simple to make and endlessly enjoyable, this rhubarb curd is a must-try for anyone who loves a balance of tart and sweet.

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