Rhubarb curd is a vibrant, tangy-sweet spread that captures the bold flavor and beautiful color of fresh rhubarb. Silky smooth and richly flavored, it’s perfect for spreading on toast, spooning into tart shells, layering in cakes, or just enjoying by the spoonful.
Why You’ll Love This Recipe
This rhubarb curd is a delightful twist on traditional lemon curd, offering a unique blend of tartness and sweetness with a gorgeous pink hue. It’s a great way to use up an abundance of rhubarb and adds a fresh, fruity flavor to your favorite baked goods. Plus, it’s easy to make with just a few ingredients and delivers gourmet results every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh rhubarb stalks, chopped
- Granulated sugar
- Large eggs
- Unsalted butter
- Lemon juice
- Salt
Directions
- Place the chopped rhubarb in a saucepan with a splash of water and cook over medium heat until the rhubarb softens and breaks down, about 10 minutes.
- Puree the cooked rhubarb in a blender or food processor until smooth. Strain through a fine mesh sieve for an extra silky texture.
- In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and a pinch of salt.
- Stir in the rhubarb puree and place the bowl over a pot of simmering water (double boiler method).
- Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 10–15 minutes.
- Remove from heat and stir in the butter, a few cubes at a time, until melted and fully incorporated.
- Pour the curd into clean jars and let cool. Refrigerate until fully set, about 2 hours.
Servings and timing
This recipe yields approximately 2 cups of rhubarb curd.
Prep time: 10 minutes
Cook time: 25 minutes
Cooling time: 2 hours
Total time: approximately 2 hours 35 minutes
Variations
- Strawberry Rhubarb Curd: Replace half the rhubarb with strawberries for a classic combo.
- Ginger Rhubarb Curd: Add 1 teaspoon of finely grated fresh ginger for a warm, spicy note.
- Vanilla Rhubarb Curd: Stir in ½ teaspoon of vanilla extract after cooking for added richness.
- Raspberry Rhubarb Curd: Blend in a handful of raspberries with the rhubarb before pureeing.
- Honey Sweetened: Use honey instead of sugar for a more floral sweetness. Adjust to taste.
storage/reheating
Store rhubarb curd in airtight jars in the refrigerator for up to 1 week. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before using. This curd doesn’t require reheating—just stir and spread as desired.
FAQs
What does rhubarb curd taste like?
It has a tart, fruity flavor with a creamy, buttery texture—similar to lemon curd but with a distinct rhubarb twist.
Can I use frozen rhubarb?
Yes, just thaw it completely and drain excess liquid before cooking. It works just as well as fresh.
Do I need to strain the rhubarb puree?
Straining is optional but recommended for the smoothest texture.
Why did my curd curdle?
Curdling usually happens when the heat is too high or the eggs cook too quickly. Use a double boiler and stir constantly for best results.
Can I make this curd dairy-free?
Yes, use a dairy-free butter substitute. Keep in mind this may slightly alter the flavor and texture.
Is it safe to can rhubarb curd?
No, due to its egg and butter content, rhubarb curd is not safe for traditional water bath canning. Store in the fridge or freezer instead.
Can I use just egg yolks?
Yes, using only yolks results in a richer, thicker curd. You may need to adjust cooking time slightly.
How can I use rhubarb curd?
Spread on toast or scones, fill tarts, layer into cakes or parfaits, or swirl into yogurt or ice cream.
How long does rhubarb curd last?
In the fridge, up to 1 week. In the freezer, up to 3 months.
Can I double this recipe?
Yes, but cook in batches or stir very thoroughly to ensure even thickening and prevent curdling.
Conclusion
Rhubarb curd is a stunning and delicious way to enjoy the unique flavor of rhubarb. Whether you’re spreading it on baked goods or using it in elegant desserts, this velvety curd adds a tangy punch and a beautiful splash of color. Simple to make and endlessly versatile, it’s a must-try for rhubarb lovers.
Print
Rhubarb Curd
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 1 1/2 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Description
This rhubarb curd is silky, sweet-tart, and bursting with the bright flavor of fresh rhubarb. It’s perfect as a spread for toast or scones, a filling for cakes and tarts, or simply eaten by the spoonful! With its stunning pink hue and rich, creamy texture, this curd is a springtime favorite.
Ingredients
-
2 cups chopped fresh rhubarb (about 4-5 stalks)
-
1/4 cup water
-
2/3 cup granulated sugar
-
2 large egg yolks
-
1 large egg
-
1 tbsp lemon juice
-
4 tbsp unsalted butter, cut into pieces
-
Pinch of salt
Instructions
-
In a saucepan, combine rhubarb and water. Cook over medium heat for 8–10 minutes, until the rhubarb breaks down and becomes soft.
-
Blend the cooked rhubarb mixture until smooth. Strain through a fine-mesh sieve to remove any fibers. You should have about 1 cup of purée.
-
In a clean saucepan, whisk together the rhubarb purée, sugar, egg yolks, whole egg, lemon juice, and salt.
-
Cook over medium-low heat, stirring constantly, for about 6–8 minutes, or until the curd thickens and coats the back of a spoon.
-
Remove from heat and stir in the butter pieces until melted and smooth.
-
Transfer to a jar or bowl and press plastic wrap directly on the surface to prevent a skin from forming.
-
Chill in the fridge for at least 2 hours before serving. Keeps for up to 1 week.
Notes
-
For a smoother texture, blend the rhubarb purée very well before straining.
-
Adjust sweetness to taste—rhubarb can vary in tartness.
-
Add a splash of vanilla or a bit of orange zest for extra flavor.