Rhubarb Curd

Why You’ll Love This Recipe

Rhubarb Curd is a silky, tart-sweet spread with a vibrant pink hue and rich texture—perfect for spreading on toast, filling tarts, layering in cakes, or swirling into yogurt. It offers a unique twist on traditional citrus curd, showcasing rhubarb’s bold flavor in a smooth, spoonable form that’s both elegant and easy to make.

ingredients

this Recipe

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

fresh rhubarbwatergranulated sugaregg yolksunsalted butterlemon juicepinch of salt

directions

Wash and chop rhubarb into small pieces.

In a saucepan, combine rhubarb and water, then simmer over medium heat until the rhubarb breaks down completely—about 10–15 minutes.

Strain through a fine mesh sieve, pressing to extract as much juice and pulp as possible. Discard solids.

Measure about 1 cup of rhubarb purée and return it to the saucepan.

Add sugar, lemon juice, and a pinch of salt, then cook over low heat until the sugar dissolves.

In a bowl, whisk egg yolks until smooth. Temper them by slowly whisking in a few spoonfuls of the warm rhubarb mixture.

Pour the tempered yolks into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon—about 5–8 minutes. Do not boil.

Remove from heat and stir in the butter until smooth.

Pour the curd into a jar or bowl and press plastic wrap directly on the surface to prevent a skin from forming.

Chill in the refrigerator for at least 2 hours before using.

Servings and timing

This recipe yields approximately 1½ cups of curd.Preparation time: 10 minutesCooking time: 15–20 minutesChilling time: 2 hoursTotal time: 2 hours 30 minutes

Variations

Add orange or lime zest for citrus depth.

Stir in a touch of vanilla or ginger for flavor complexity.

Use honey instead of sugar for a different sweetness.

Swap half the rhubarb for strawberries or raspberries.

storage/reheating

Store Rhubarb Curd in an airtight container in the refrigerator for up to 1 week.Freeze for up to 2 months—thaw overnight in the fridge before using.Do not reheat; serve cold or at room temperature.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain before cooking—it’s great for purées and curd.

Is rhubarb curd very tart?

It’s tangy but balanced with sugar and butter for a smooth, rich flavor.

Can I use whole eggs?

For a firmer texture, you can use whole eggs, but yolks make it extra creamy.

Does it thicken as it cools?

Yes, it sets up more firmly after chilling.

Can I use it in baking?

Absolutely—it’s perfect for tart fillings, cake layers, or sandwich cookies.

Can I strain it for extra smoothness?

Yes, for an ultra-smooth curd, strain it again before chilling.

How do I know it’s thick enough?

It should coat the back of a spoon without running.

Can I make it dairy-free?

Use plant-based butter; results may vary slightly in texture.

What color will it be?

Depending on your rhubarb, it may be light pink to deep rosy red.

Is it safe to can?

No, rhubarb curd is not suitable for home canning—refrigerate or freeze instead.

Conclusion

Rhubarb Curd is a creamy, colorful spread that transforms tart rhubarb into a luxurious treat with endless uses. Whether spread on toast or spooned into pastries, this vibrant curd brings elegance and seasonal flavor to every bite.

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