Rhubarb Curd

Why You’ll Love This Recipe

Rhubarb Curd is a silky, tart, and slightly sweet spread that captures the vibrant flavor and color of fresh rhubarb. Perfect for spreading on toast, scones, or swirling into yogurt, this curd adds a refreshing twist to your breakfast or dessert table. Its striking pink hue and smooth texture make it as beautiful as it is delicious.

ingredients

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

fresh rhubarbgranulated sugarlemon juiceunsalted buttereggsaltwater

directions

Chop the rhubarb into small pieces and place in a saucepan with a splash of water.

Cook over medium heat until the rhubarb softens and breaks down, about 10 minutes.

Strain the mixture through a fine mesh sieve to remove fibrous pulp, pressing to extract as much liquid as possible.

Return the strained rhubarb juice to a clean saucepan and add sugar, lemon juice, and a pinch of salt. Heat gently until the sugar dissolves.

In a separate bowl, whisk the eggs.

Temper the eggs by slowly adding a bit of the warm rhubarb mixture while whisking constantly.

Pour the tempered eggs back into the saucepan and cook over low heat, stirring constantly, until the curd thickens (about 8–10 minutes). Do not let it boil.

Remove from heat and stir in butter until melted and smooth.

Pour into jars and let cool completely before refrigerating.

Servings and timing

This recipe yields approximately 1½ cups of curd.Preparation time: 10 minutesCooking time: 20 minutesCooling time: 1 hourTotal time: 1 hour 30 minutes

Variations

Add a splash of vanilla extract for a floral touch.

Mix in some strawberries with the rhubarb for a fruitier flavor and deeper color.

Substitute orange juice for lemon juice to mellow the tartness.

Stir in finely grated ginger for a zesty kick.

storage/reheating

Store rhubarb curd in sterilized jars in the refrigerator for up to 2 weeks.For longer storage, freeze for up to 3 months—thaw in the fridge overnight.Do not reheat rhubarb curd directly; use chilled or at room temperature.

FAQs

What does rhubarb curd taste like?

It has a tangy, slightly sweet flavor with the distinct brightness of rhubarb.

Can I use frozen rhubarb?

Yes, just thaw and drain it before cooking.

Is rhubarb curd safe for canning?

No, it contains eggs and butter, making it unsafe for traditional water-bath canning.

Why strain the rhubarb?

Straining removes the tough fibers, giving the curd a smooth, velvety texture.

Can I double the recipe?

Yes, but monitor the cooking time closely to avoid overcooking the eggs.

Can I make this curd vegan?

You can substitute plant-based butter and use cornstarch as a thickener instead of eggs, but the texture will differ.

What can I serve it with?

Try it on toast, biscuits, pancakes, or as a cake filling.

Can I use egg yolks only?

Yes, for a richer curd, use just yolks—but reduce the number slightly.

How do I know when the curd is done?

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

Will the curd stay pink?

Yes, especially if your rhubarb is very red—avoid overcooking to preserve the color.

Conclusion

Rhubarb Curd is a bright and tangy delight that adds elegance and flavor to everything it touches. Whether used as a spread, filling, or topping, it’s a seasonal favorite that captures the essence of spring and early summer. Easy to make and even easier to love, this curd is a must-try for rhubarb enthusiasts.

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