Rhubarb Curd

Why You’ll Love This Recipe

Rhubarb curd is a vibrant, tangy-sweet spread made with fresh rhubarb, sugar, eggs, and butter. Its beautiful pink hue and silky texture make it perfect for slathering on toast, swirling into yogurt, filling cakes, or spooning over scones. A fresh twist on traditional lemon curd, it’s a delicious way to celebrate rhubarb season.

ingredients

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

fresh rhubarbgranulated sugareggsegg yolksunsalted butterlemon juicevanilla extractpinch of salt

directions

Wash and chop the rhubarb into small pieces.

In a saucepan over medium heat, combine rhubarb, sugar, and lemon juice. Cook until the rhubarb softens and breaks down, about 10 minutes.

Blend the mixture using an immersion blender or regular blender until smooth.

Strain through a fine mesh sieve into a clean bowl to remove any fibrous bits.

Return the strained mixture to a clean saucepan and add the eggs, egg yolks, and salt.

Cook over low heat, whisking constantly, until the curd thickens and coats the back of a spoon, about 8–10 minutes. Do not boil.

Remove from heat and stir in the butter and vanilla extract until fully melted and incorporated.

Pour the curd into sterilized jars and let cool to room temperature before sealing.

Refrigerate until fully chilled and set.

Servings and timing

This recipe yields about 1½ to 2 cups of curd.Preparation time: 10 minutesCooking time: 20 minutesCooling and chilling time: 1–2 hoursTotal time: 1½ to 2½ hours

Variations

Add a touch of ginger or orange zest for extra depth.

Use honey instead of sugar for a more floral sweetness.

Mix in a few strawberries for a deeper red color and fruitier flavor.

For a richer curd, add an extra egg yolk.

storage/reheating

Store rhubarb curd in the refrigerator in an airtight jar for up to 2 weeks.It can also be frozen for up to 3 months.Thaw in the fridge overnight before using.Do not microwave to reheat—serve chilled or bring to room temperature gently.

FAQs

What does rhubarb curd taste like?

It has a bright, tangy flavor similar to lemon curd but with a unique, slightly earthy sweetness from rhubarb.

Can I use frozen rhubarb?

Yes, thaw and drain it first to remove excess water.

Why did my curd curdle?

Curdling happens if the eggs cook too quickly. Always use low heat and constant whisking.

Do I have to strain the mixture?

Straining gives a smoother texture, especially helpful with stringy rhubarb.

Is this curd safe for canning?

No, rhubarb curd is not recommended for shelf-stable canning due to its egg and butter content.

Can I make it dairy-free?

Yes, substitute plant-based butter, though it may slightly alter the flavor and texture.

What can I use rhubarb curd for?

Spread it on toast, fill cakes or tart shells, layer into trifles, or swirl into ice cream.

Can I make it less sweet?

Yes, reduce the sugar slightly, but keep enough to balance the rhubarb’s tartness.

How do I know when it’s done cooking?

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

Can I double the recipe?

Yes, but cook it in batches to maintain even heating and prevent overcooking.

Conclusion

Rhubarb curd is a luscious, seasonal spread that transforms humble rhubarb into something truly special. With its velvety texture and tangy sweetness, it’s perfect for breakfast, dessert, or gifting. Easy to make and endlessly versatile, this curd is a springtime essential you’ll want to enjoy all season long.

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