This Easy Rhubarb Curd is a vibrant, tangy, and silky smooth spread that captures the essence of spring in every spoonful. Whether you have a garden full of rhubarb or found a fresh bunch at the farmers’ market, this recipe is the perfect way to preserve that unique tart flavor in a luxurious, creamy form.
Why You Will Love This Recipe
There are so many reasons to make a batch of this Easy Rhubarb Curd. First, the color is absolutely stunning, ranging from a soft pastel pink to a deep rose depending on your rhubarb variety. Second, it offers a perfect balance of tartness and sweetness that traditional fruit preserves often lack. Finally, it is incredibly versatile; you can use it as a cake filling, a topping for breakfast favorites, or simply eat it by the spoonful.
Ingredients
- Fresh or frozen rhubarb stalks, chopped into small pieces
- Granulated white sugar
- Large egg yolks
- Freshly squeezed lemon juice
- Unsalted butter, cubed and chilled
- A tiny pinch of fine sea salt
- Optional: A drop of natural pink food coloring (if using green rhubarb stalks)
Step-by-Step Instructions
- Place the chopped rhubarb and a splash of water (or lemon juice) into a saucepan over medium heat. Simmer for about 10 minutes until the rhubarb is completely soft and broken down.
- Use a blender or immersion blender to puree the cooked rhubarb until perfectly smooth. If you want an extra silky curd, pass the puree through a fine-mesh sieve to remove any remaining fibers.
- In a heat-proof glass bowl, whisk together the sugar, egg yolks, and the rhubarb puree until well combined.
- Set the bowl over a pot of simmering water (a double boiler) ensuring the bottom of the bowl does not touch the water.
- Whisk the mixture constantly for about 10 to 15 minutes. The curd is ready when it has thickened enough to coat the back of a spoon and reaches a temperature of 170°F (77°C).
- Remove the bowl from the heat and immediately whisk in the chilled cubes of butter, one or two at a time, until the mixture is glossy and smooth.
- Pour the curd into clean glass jars. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming as it cools.
- Allow the curd to cool to room temperature before transferring it to the refrigerator to set completely.
Expert Tips / Pro Tips
For the brightest pink color, look for “forced rhubarb” or stalks that are deep red all the way through. If your rhubarb is mostly green, the curd will taste delicious but may have a brownish-tan hue; adding one or two raspberries during the simmering stage is a natural way to boost the pink color. Always cook curd over low, indirect heat to prevent the eggs from curdling. If you do end up with small bits of cooked egg, simply strain the finished curd through a sieve while it is still warm.
Variations & Substitutions
If you prefer a different flavor profile, you can swap half of the rhubarb for strawberries to make a Strawberry Rhubarb Curd. For a citrus twist, replace the lemon juice with orange juice and add a teaspoon of orange zest. If you don’t have unsalted butter, you can use salted butter and simply omit the extra pinch of salt from the recipe. For a dairy-free version, high-quality coconut oil (solid state) can be used, though it will slightly alter the flavor.
Serving Suggestions
This Easy Rhubarb Curd is a fantastic accompaniment to many dishes. Swirl it into plain Greek yogurt or oatmeal for a bright breakfast, or spread it generously over warm scones and toasted brioche. It also makes an elegant filling for tart shells, macarons, or layered sponge cakes. For a simple dessert, dollop a spoonful over vanilla bean ice cream or serve it alongside fresh pavlova and whipped cream.
Storage, Freezing & Reheating
Store your rhubarb curd in an airtight jar in the refrigerator for up to two weeks. For longer storage, this curd freezes beautifully; place it in a freezer-safe container, leaving a little headspace for expansion, and freeze for up to three months. Thaw overnight in the refrigerator before using. Reheating is generally not necessary as curd is best served chilled or at room temperature, but if you need it pourable, you can gently warm it over a bowl of hot water.
Nutrition Information
| Serving Size | 1 Tablespoon |
| Calories | 55 kcal |
| Total Fat | 3g |
| Saturated Fat | 2g |
| Cholesterol | 35mg |
| Sodium | 10mg |
| Total Carbohydrates | 7g |
| Sugars | 6g |
| Protein | 1g |
FAQ
Can I use frozen rhubarb?
Yes, frozen rhubarb works perfectly for this recipe. There is no need to thaw it first; just simmer it slightly longer until it breaks down into a pulp.
Why is my rhubarb curd green?
Rhubarb stalks vary in color from bright red to light green. The color of the stalk determines the color of the curd. The flavor will be exactly the same regardless of the color.
How do I know when the curd is thick enough?
The curd should coat the back of a wooden spoon. If you run your finger through the coating, the line should remain clean and not run back together.
Is rhubarb curd gluten-free?
Yes, this recipe is naturally gluten-free as it uses eggs and butter as thickeners rather than flour or cornstarch.
Easy Rhubarb Curd
Ingredients
Method
- Place the chopped rhubarb and water in a medium saucepan over medium heat. Cover and simmer for 10-12 minutes until the rhubarb is completely soft and broken down.
- Transfer the cooked rhubarb to a blender or food processor and pulse until smooth. Pass the puree through a fine-mesh sieve into a bowl to remove any stringy fibers, pressing down to extract all the juice.
- In a clean heavy-bottomed saucepan, whisk together the rhubarb puree, sugar, lemon juice, salt, and egg yolks until well combined.
- Cook the mixture over low heat, whisking constantly to prevent the eggs from scrambling. Continue cooking for about 8-10 minutes until the mixture thickens and coats the back of a spoon.
- Remove the pan from the heat. Add the cubed butter one piece at a time, whisking continuously until each piece is fully melted and the curd is glossy and smooth.
- Pour the curd into clean glass jars. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming, then let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight to allow the curd to fully set before serving.