Rhubarb Curd

Why You’ll Love This Recipe

Rhubarb Curd is a vibrant, tangy, and slightly sweet spread with a silky texture and a stunning pink hue. Perfect for spreading on toast, layering in cakes, filling tarts, or swirling into yogurt, this seasonal curd highlights the unique flavor of fresh rhubarb in a luscious and versatile way.

ingredients

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

fresh rhubarbgranulated sugareggsunsalted butterlemon juicewater

directions

Trim and chop the rhubarb into small pieces.

In a saucepan, combine rhubarb and water. Cook over medium heat until rhubarb breaks down and becomes soft, about 10 minutes.

Strain the mixture through a fine sieve, pressing to extract as much juice and pulp as possible. Discard solids.

Return the rhubarb puree to a clean saucepan. Add sugar and lemon juice, stirring until dissolved over low heat.

In a bowl, whisk the eggs. Slowly pour a small amount of the warm rhubarb mixture into the eggs to temper them, whisking constantly.

Pour the egg mixture back into the saucepan with the rhubarb and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8–10 minutes.

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

Let the curd cool slightly, then pour into jars or containers. Chill until fully set.

Servings and timing

This recipe yields approximately 1½ to 2 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 softer, more mellow flavor.

Use orange juice instead of lemon for a warmer citrus note.

Mix in a handful of strawberries or raspberries during the rhubarb cooking step for a fruitier twist.

Strain through cheesecloth for an extra smooth finish.

storage/reheating

Store Rhubarb Curd in an airtight jar in the refrigerator for up to 1 week.It can also be frozen for up to 2 months—thaw in the fridge overnight before using.Do not reheat curd; enjoy chilled or at room temperature.

FAQs

What does rhubarb curd taste like?

It’s tangy, slightly sweet, and buttery with the unique flavor of rhubarb taking center stage.

Can I use frozen rhubarb?

Yes, thaw it completely and drain excess liquid before cooking.

Is it supposed to be bright pink?

It depends on the variety of rhubarb used. Some stalks are greener, which may result in a paler curd. A drop of beet juice or food coloring can enhance the color.

Can I make it dairy-free?

Yes, use a plant-based butter substitute for a dairy-free version.

How do I know when it’s thick enough?

The curd should coat the back of a spoon and leave a clean line when you run your finger through it.

Can I can this curd for long-term storage?

No, rhubarb curd is not safe for canning due to its low acidity and egg content. Always refrigerate or freeze it.

What can I use rhubarb curd for?

Spread it on toast, scones, or pancakes, use as a tart filling, swirl into yogurt or ice cream, or layer in cakes and trifles.

Why is my curd lumpy?

It may have cooked too fast or the eggs weren’t tempered properly. Strain it through a fine sieve to smooth it out.

Can I double the recipe?

Yes, just stir continuously and ensure even heating when doubling.

Do I need to peel the rhubarb?

No, the peel contains much of the color and flavor—just trim and wash well.

Conclusion

Rhubarb Curd is a beautifully tart and creamy spread that captures the essence of spring in every spoonful. Whether you’re dressing up a dessert or simply enjoying it on toast, this curd is an easy way to elevate your kitchen creations with a seasonal twist. Try it once, and it just might become a fridge staple.

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