Rhubarb Curd
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.
Equipment
- Medium saucepan
- Fine mesh strainer or sieve
- Blender or food processor
- Heatproof bowl
- Whisk
- Spoon or spatula
- Jar(s) for storage
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.