Thank you so much for being here! Whether you’re a longtime reader or just stumbled across this recipe while searching for something special to make with rhubarb, I’m so grateful to share this delightful kitchen moment with you. There’s something about rhubarb that just feels like spring bottled up in a stalk — and this rhubarb curd? It’s my new obsession.
Soft, smooth, with that signature rhubarb zing and a naturally blush-pink color — this curd is as delicious as it is gorgeous. Whether you’re layering it in a cake, spreading it on warm scones, or simply eating it by the spoonful (no judgment here!), I promise this is a recipe you’ll return to again and again.
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What is Rhubarb Curd?
Rhubarb curd is a smooth, custard-like spread made from fresh or frozen rhubarb, eggs, sugar, and butter. It’s similar to lemon curd in texture, but offers a unique tartness and that stunning natural pink hue. It’s quick to make and elevates just about everything it touches.
Why You’ll Love This Rhubarb Curd
- Beautifully balanced flavor – tart, sweet, and just rich enough
- Versatile – spread it, swirl it, spoon it, bake with it!
- Natural color – that pretty pink comes right from the rhubarb
- Seasonal and special – the perfect way to celebrate spring produce
- So simple to make – just a handful of ingredients and a little stirring
What Does Rhubarb Curd Taste Like?
Imagine the smooth richness of lemon curd, but with a tangier, slightly floral twist. It’s fresh, bright, and vibrant — the tartness of the rhubarb is balanced by sugar and butter, while the eggs give it that creamy custard texture. It’s the kind of flavor that makes your mouth water and your spoon go back for more.
Benefits of Making Homemade Rhubarb Curd
- Fresh flavor: No preservatives or artificial anything.
- Customizable: Adjust sweetness or add spices like ginger or vanilla.
- Impressive but easy: Looks fancy, but truly simple to make.
- A great gift: Poured into a cute jar, it’s a thoughtful homemade treat.
- Zero waste: A great use for garden or market-fresh rhubarb.
Ingredients
- 2 cups chopped rhubarb (fresh or frozen)
- 1/4 cup water
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1 whole egg
- 1/4 cup unsalted butter, cut into cubes
- 1 tsp lemon juice
- Pinch of salt
Equipment Needed
- Medium saucepan
- Blender or food processor
- Fine mesh sieve
- Heatproof mixing bowl
- Whisk
- Jar(s) for storing
- Spatula or spoon
Optional Additions and Substitutions
- Add 1/2 tsp vanilla extract or vanilla bean paste for warmth
- Replace lemon juice with orange juice for a softer citrus note
- Add a tiny bit of ground ginger for an unexpected zing
- Use a plant-based butter for a dairy-free version
How to Make Rhubarb Curd – Step by Step
1. Cook the Rhubarb
In a saucepan over medium heat, combine chopped rhubarb and water. Simmer until the rhubarb breaks down completely (about 10–15 minutes). Let it cool slightly.
2. Blend and Strain
Blend the cooked rhubarb until smooth. Strain the puree through a fine mesh sieve to remove any fibers. You’ll need about 1 cup of this silky puree.
3. Whisk Eggs and Sugar
In a heatproof bowl, whisk together egg yolks, the whole egg, sugar, and salt until smooth and pale.
4. Cook the Curd
Place the bowl over a pan of simmering water (double boiler-style). Add the rhubarb puree and lemon juice, stirring constantly with a whisk. Cook until the mixture thickens and coats the back of a spoon — about 10–12 minutes. Don’t let it boil!
5. Add Butter
Remove from heat and stir in the butter cubes one at a time, until completely melted and incorporated.
6. Cool and Store
Transfer the curd to sterilized jars. Let it cool to room temperature, then seal and refrigerate. It will thicken even more as it chills.
What to Serve with Rhubarb Curd
- On scones or English muffins
- Swirled into yogurt or oatmeal
- As a filling for macarons, cupcakes, or sandwich cookies
- Layered in a trifle or pavlova
- Spooned into tart shells for a quick dessert
- Spread between cake layers with whipped cream
Tips for Making the Silkiest Rhubarb Curd
- Strain the puree – this step ensures the smoothest texture
- Constant stirring – prevents scrambling the eggs
- Low and slow – cook gently to avoid curdling
- Use a thermometer – the curd is ready when it reaches about 170°F
- Color tip – add a small piece of beet or a few strawberries if your rhubarb is pale and you want a deeper pink hue
Storage Instructions
- Refrigerator: Store in an airtight jar for up to 2 weeks.
- Freezer: Freeze in small containers for up to 3 months. Thaw in the fridge overnight before using.
General Info
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 1½ cups
- Difficulty: Easy
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Thaw and drain it first before cooking.
Can I make this dairy-free?
Absolutely. Use plant-based butter. The texture may change slightly, but it will still be delicious.
Is it safe to can rhubarb curd?
No, curds made with eggs are not safe for canning. Stick to refrigeration or freezing.
Why is my curd grainy?
It was likely overheated or not whisked continuously. Strain it to smooth it out.
Can I double the recipe?
Yes, but use a wider bowl when cooking so it heats evenly and doesn’t scramble the eggs.
Conclusion
This rhubarb curd is one of those small-batch recipes that brings big joy. It’s creamy, tangy, just sweet enough — and looks so beautiful in a jar. Whether you’re slathering it on breakfast toast or layering it in a birthday cake, you’ll love the pop of flavor it brings. It’s simple, seasonal, and guaranteed to impress.
Looking for more spring and summer fruit favorites? You’ll love:
- Peach Vanilla Jam
- Peach and Thyme Galette
- Peach Upside-Down Cake
Don’t forget to leave a review below and share your creations on Pinterest! I LOVE seeing how these recipes come to life in your kitchens.
Nutritional Information (Per Tablespoon, Approx.)
- Calories: 55
- Fat: 3.5g
- Carbohydrates: 5.5g
- Sugar: 5g
- Protein: 0.5g
Rhubarb Curd
Description
This homemade rhubarb curd is creamy, tangy, and lightly sweet, with a gorgeous natural pink hue. It’s a versatile springtime spread that’s perfect on toast, layered in cakes, swirled into yogurt, or simply enjoyed by the spoonful. Made with fresh rhubarb, eggs, sugar, and butter, it’s surprisingly easy to whip up and keeps beautifully in the fridge.
Ingredients
- 2 cups chopped rhubarb (fresh or frozen)
- 1/4 cup water
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1 whole egg
- 1/4 cup unsalted butter (cut into cubes)
- 1 tsp lemon juice
- Pinch of salt
Instructions
- Cook the Rhubarb: In a saucepan over medium heat, combine chopped rhubarb and water. Simmer for 10–15 minutes until the rhubarb is soft and breaking down. Let it cool slightly.
- Blend and Strain: Blend the cooked rhubarb until smooth. Pass it through a fine mesh sieve to remove fibers. You’ll need about 1 cup of smooth puree.
- Whisk Eggs and Sugar: In a heatproof bowl, whisk together the egg yolks, whole egg, sugar, and salt until well combined.
- Cook the Curd: Place the bowl over a pan of simmering water (double boiler style). Add the rhubarb puree and lemon juice. Stir constantly for 10–12 minutes until the mixture thickens and coats the back of a spoon.
- Add Butter: Remove from heat and stir in the butter pieces until fully melted and incorporated.
- Cool and Store: Pour the curd into sterilized jars. Let it cool at room temperature, then refrigerate. It will continue to thicken as it chills.
Notes
For a dairy-free version, use a plant-based butter substitute.
Rhubarb curd keeps for up to 2 weeks in the fridge or 3 months in the freezer.
Use a thermometer to ensure perfect texture – it’s ready at around 170°F.
Frozen rhubarb works just as well – thaw and drain it before cooking.
This curd is not suitable for canning due to egg content.
