Rhubarb Curd

Rhubarb Curd is a silky, sweet-tart spread made with vibrant rhubarb, eggs, sugar, and butter. With its bright color and tangy punch, this luscious curd is perfect for spreading on toast, swirling into yogurt, or filling cakes and tarts. It’s a fresh and unique twist on the traditional lemon curd that’s just as versatile and even more eye-catching.

Why You’ll Love This Recipe

• Bursting with bold rhubarb flavor
• Velvety smooth texture
• Naturally vibrant color
• Easier than you think to make
• Only a handful of ingredients
• Great for filling pastries, cakes, and more
• Can be made ahead and stored
• A fresh take on classic fruit curd
• Customizable with citrus or spices
• Makes a beautiful edible gift

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
• Egg yolks
• Whole eggs
• Salt

directions

1. Place chopped rhubarb and a few tablespoons of water in a saucepan. Simmer over medium heat until the rhubarb breaks down and becomes soft, about 10–12 minutes.
2. Blend the mixture using a food processor or immersion blender until completely smooth. Strain through a fine-mesh sieve to remove any fibrous bits.
3. Measure out about 1 cup of the rhubarb purée and place it in a heatproof bowl set over a pot of simmering water (double boiler method).
4. Whisk in sugar, lemon juice, and salt. Stir until sugar dissolves and mixture is warm.
5. In a separate bowl, whisk together egg yolks and whole eggs. Slowly whisk into the warm rhubarb mixture, stirring constantly.
6. Continue cooking the curd, stirring frequently, for 10–15 minutes, or until it thickens enough to coat the back of a spoon.
7. Remove from heat and stir in butter until melted and fully combined.
8. Pour the curd into a clean jar or container. Let cool to room temperature, then refrigerate.

Servings and timing

Makes about 1½ to 2 cups of curd.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: About 40 minutes

Variations

• Citrus twist: Add orange or lime zest for a brighter flavor.
• Spiced curd: Add a pinch of ground ginger or cardamom while cooking.
• Vanilla rhubarb curd: Stir in a teaspoon of vanilla extract after removing from heat.
• Strawberry-rhubarb curd: Substitute half the rhubarb with fresh strawberries.
• Low-sugar: Reduce sugar slightly for a tangier finish, but don’t go too low or it may affect texture.

storage/reheating

Store rhubarb curd in an airtight container in the refrigerator for up to 1 week.
For longer storage, it can be frozen for up to 2 months. Thaw in the fridge overnight before using.
Do not reheat rhubarb curd — use it cold or allow it to come to room temperature for easier spreading.

FAQs

Can I use frozen rhubarb for this curd?

Yes, just thaw and drain it well before cooking.

Why does my curd look lumpy?

It may have overcooked or curdled slightly. Straining it through a fine mesh sieve usually smooths it out.

How do I know when rhubarb curd is done cooking?

It should coat the back of a spoon and leave a clear trail when you run your finger through it.

Can I can rhubarb curd for shelf storage?

No, fruit curds are not safe for traditional canning due to the egg content. Store in the fridge or freezer.

Is rhubarb curd safe for kids?

Yes, but because it contains eggs and sugar, serve in moderation.

What can I do with rhubarb curd?

Spread on toast, spoon over yogurt or pancakes, fill tarts, cupcakes, or sandwich between cookies.

Can I make it dairy-free?

Yes, replace butter with a dairy-free alternative, but it may slightly change the texture.

Does it taste like lemon curd?

It has a similar texture but the flavor is more tart and floral due to the rhubarb.

Can I double the recipe?

Yes, but cook slowly and stir constantly to prevent curdling.

Can I add food coloring to enhance the pink color?

Yes, a drop or two of natural or artificial food coloring can brighten the color if needed.

Conclusion

Rhubarb Curd is a unique and elegant spread that turns fresh rhubarb into a creamy, dreamy treat. Whether you use it as a filling, topping, or simple spread, its tangy flavor and velvety texture make it a must-try for rhubarb lovers. It’s simple to make, stunning to serve, and endlessly versatile in both sweet and savory dishes.

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