Rhubarb Curd, Try This Easy Rhubarb Recipe

Rhubarb Curd

Rhubarb Curd is a creamy, sweet, and slightly tart spread that brings a beautiful pink hue and a burst of flavor to any dish. Whether used on toast, folded into yogurt, layered in cakes, or served with scones, this delightful curd is a versatile addition to your kitchen. Rhubarb, often underrated, becomes the star in this easy and luscious recipe. If you’re looking for a vibrant, homemade spread that feels fancy but is simple to make, Rhubarb Curd is the answer.

This guide will walk you through everything you need to know about making the perfect Rhubarb Curd — from key ingredients and their roles, to preparation, expert cooking tips, customization ideas, presentation suggestions, and frequently asked questions.

Key Ingredients and Their Roles

Rhubarb
Rhubarb is the base of the recipe and provides a distinct tart flavor and gorgeous pink color. Fresh or frozen rhubarb can be used. The fibrous stalks break down when cooked and offer a natural sourness that balances beautifully with sugar.

Sugar
Sugar sweetens the curd and balances the tartness of the rhubarb. It also helps in preserving the curd and contributes to the smooth texture.

Eggs
Eggs are crucial for thickening the curd. They give it that signature creamy and custard-like texture. Whole eggs or a combination of whole eggs and yolks can be used.

Butter
Butter adds richness and a silky finish to the curd. It also helps to create that glossy, spreadable consistency.

Lemon Juice
Lemon juice enhances the tartness and freshness of the rhubarb and helps in stabilizing the curd. It also aids in preserving the bright pink color.

Salt (optional)
A pinch of salt enhances all the other flavors and cuts through the sweetness just enough to create balance.

Preparation Time

Prep time: 10 minutes
Cooking time: 20 minutes
Straining and cooling time: 30 minutes
Total time: Approximately 1 hour
Yield: About 1 1/2 cups of Rhubarb Curd

Ingredients

2 cups chopped fresh or frozen rhubarb (about 5–6 stalks)
2/3 cup granulated sugar
2 large eggs
1 large egg yolk
3 tablespoons unsalted butter, cubed
1 tablespoon lemon juice (freshly squeezed)
Pinch of salt (optional)

Step-by-Step Cooking Instructions with Expert Tips

Step 1: Prepare the Rhubarb

Wash the rhubarb stalks thoroughly. Trim the ends and chop the stalks into small, even pieces. This helps them cook down faster and blend more smoothly.

Expert Tip: If using frozen rhubarb, thaw it first and drain any excess liquid before cooking. This prevents the curd from being too watery.

Step 2: Cook the Rhubarb

Place the chopped rhubarb in a saucepan with 2 tablespoons of water and half of the sugar. Cook over medium heat until the rhubarb breaks down and becomes soft, about 10-12 minutes. Stir occasionally to prevent sticking.

Expert Tip: Cover the pot for the first few minutes to help steam and soften the rhubarb faster.

Step 3: Blend into a Smooth Puree

Once the rhubarb is completely softened, transfer it to a blender or use an immersion blender to puree until completely smooth. Strain through a fine-mesh sieve to remove any fibrous bits for a silky texture.

Expert Tip: Press the puree gently with a spoon to extract as much liquid as possible without forcing solids through the sieve.

Step 4: Whisk Eggs and Combine

In a heatproof bowl, whisk together the eggs, egg yolk, and the remaining sugar until well combined. Slowly whisk in the warm rhubarb puree and lemon juice. Mixing gradually ensures the eggs don’t scramble.

Expert Tip: Tempering the eggs with warm puree is key. Add the hot puree in small amounts at first while whisking constantly to avoid curdling.

Step 5: Cook the Mixture

Pour the mixture back into the saucepan. Cook over low to medium heat, stirring constantly with a wooden spoon or silicone spatula. Continue to stir until the mixture thickens enough to coat the back of the spoon, about 8–10 minutes.

Expert Tip: Don’t let the mixture boil. Cooking it slowly ensures a smooth, creamy consistency without curdling the eggs.

Step 6: Add Butter and Finish

Remove the saucepan from heat and stir in the cubed butter and a pinch of salt (if using). Stir until the butter is fully melted and the curd is glossy and smooth.

Expert Tip: Add the butter while the curd is still warm to create a luscious, silky finish.

Step 7: Strain and Cool

Strain the curd one more time if needed to remove any remaining bits. Pour into a clean jar or container. Let it cool at room temperature for 20 minutes, then refrigerate until set, at least 2 hours.

Expert Tip: Cover the surface of the curd with plastic wrap to prevent a skin from forming.

Presentation Tips

Store the Rhubarb Curd in a glass jar for a beautiful visual effect, especially if gifting.
Serve it in small ramekins with a swirl of whipped cream or a sprinkle of lemon zest.
Spread it over toast or scones and top with fresh fruit for an elegant brunch dish.
Use as a filling for tarts, crepes, or sandwich cookies for a pop of color and flavor.

Creative Twists

Strawberry Rhubarb Curd
Add 1/2 cup of chopped strawberries to the rhubarb during cooking for a more fruity flavor and a deeper pink color.

Spiced Rhubarb Curd
Add a pinch of cinnamon or ground ginger to the curd while cooking for a warm, spiced undertone.

Vanilla Bean Rhubarb Curd
Stir in 1/2 teaspoon of vanilla bean paste or vanilla extract at the end of cooking for a rich and fragrant note.

Rhubarb Orange Curd
Substitute the lemon juice with orange juice and a bit of zest for a softer, sweeter citrus profile.

Herb-Infused Rhubarb Curd
Infuse the rhubarb puree with a sprig of fresh rosemary or thyme during cooking, then remove before blending for a sophisticated herbal flavor.

Pro Tip for Customization

The consistency and sweetness of your Rhubarb Curd can be easily adjusted to your taste. If you prefer a thicker curd, use an extra egg yolk or cook a few minutes longer. For a tangier flavor, increase the lemon juice slightly. If you want it sweeter, add an extra tablespoon of sugar. You can also fold in whipped cream or Greek yogurt for a lighter, mousse-like version.

FAQs

Can I make Rhubarb Curd ahead of time?
Yes, Rhubarb Curd can be made ahead and stored in the refrigerator for up to 10 days. The flavors even deepen over time.

Can I freeze Rhubarb Curd?
Yes, it freezes well. Store in airtight containers or freezer-safe jars. Leave some space at the top for expansion. Thaw in the fridge overnight before using.

Why did my Rhubarb Curd turn out lumpy?
Lumps usually form if the eggs cooked too fast or curdled. Be sure to whisk constantly and cook gently over low heat. Straining the curd also helps fix this.

Can I can Rhubarb Curd for long-term storage?
Due to the presence of eggs and butter, Rhubarb Curd is not safe for traditional water-bath canning. It should be refrigerated or frozen instead.

Can I use honey or maple syrup instead of sugar?
Yes, but it may slightly alter the taste and texture. Use a light-colored honey or syrup to maintain the pink color and reduce the amount slightly, as they are sweeter than sugar.

Can I use only egg yolks for a richer curd?
Absolutely. Using just egg yolks will result in a thicker, richer curd. Try using 4 yolks in place of 2 eggs and 1 yolk.

Is Rhubarb Curd safe to eat during pregnancy?
Yes, as long as the curd is cooked properly and stored safely. Always use fresh ingredients and avoid undercooked eggs.

Can I use green rhubarb instead of red?
Yes, but the color of your curd will be more muted or slightly greenish. The taste remains the same, though you may want to add a bit of beet juice or strawberry puree for color if desired.

How do I know when Rhubarb Curd is done cooking?
The curd should coat the back of a spoon. When you run your finger through the coating, it should leave a clear line. If it’s still too runny, keep cooking and stirring.

Rhubarb Curd is a vibrant, delicious, and easy way to enjoy rhubarb’s unique flavor. With just a handful of ingredients and a few simple steps, you can create a smooth, flavorful curd perfect for breakfast, dessert, or snacking. From traditional uses to creative customizations, this delightful spread adds a touch of elegance and color to any dish.