Rhubarb Curd

Rhubarb Curd Recipe made with fresh rhubarb, sugar, egg yolks, and butter. It takes about 30 minutes to prepare and makes around 1½ cups. This creamy, sweet-tart spread is perfect on toast, cakes, tarts, or straight from the spoon.

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❤️ Why You’ll Love This Rhubarb Curd

Rhubarb curd has a bright, sweet-tart flavor that’s both refreshing and unique.
Its creamy, smooth texture makes it perfect for spreading, layering, or spooning.
Made with just a few basic ingredients, it’s simple and budget-friendly.
It’s quick to prepare—ready in just 30 minutes from start to finish.
Delicious on toast, pastries, yogurt, or even straight from the spoon.
It freezes well, so you can enjoy it later or make it ahead.

🧈 Ingredients:

2 cups chopped fresh rhubarb
½ cup granulated sugar
2 tbsp water
2 large egg yolks
2 tbsp unsalted butter
1 tsp lemon juice
Pinch of salt

🍧 Instructions:

Cook the rhubarb: In a saucepan, combine rhubarb, sugar, and water. Simmer over medium heat for 10–12 minutes, or until soft.
Blend: Puree the mixture using an immersion blender or regular blender until smooth. Strain if needed for a silky texture.
Add egg yolks: Return purée to the saucepan. Whisk in egg yolks, butter, lemon juice, and salt over low heat.
Cook gently: Stir constantly for 5–7 minutes until the mixture thickens and coats the back of a spoon. Do not boil.
Cool: Remove from heat. Let cool, then transfer to clean jars. Refrigerate.

✅ Recipe Tips

Use red rhubarb for a brighter pink color.
Don’t skip straining if you want a smooth, velvety curd.
Keep heat low when cooking with egg yolks to avoid curdling.
Add lemon zest for extra zing.
Let it chill to thicken completely.

🍰 What To Serve With Rhubarb Curd?

Serve Rhubarb Curd on toast, scones, muffins, pancakes, or waffles. Use it as a filling for cakes, cupcakes, tarts or crepes. It also pairs beautifully with yogurt, whipped cream or meringues for a light and fruity dessert.

🧊 How To Store Rhubarb Curd?

In the Fridge: Store in sterilized jars for up to 1 week. Keep tightly sealed and always refrigerated.
In the Freezer: Freeze in small airtight containers for up to 2 months. Thaw in the fridge before using.

❓ FAQs

Do I need to peel rhubarb for Rhubarb Curd?

No, peeling rhubarb is not necessary. The skin softens as it cooks and adds a beautiful natural pink hue to your curd. Simply trim the ends and chop the stalks before using.

Can I use whole eggs instead of yolks for Rhubarb Curd?

You can, but it’s not recommended. Using only egg yolks gives the curd a richer, creamier texture. Whole eggs may result in a slightly thinner and less silky finish.

Can I make Rhubarb Curd dairy-free?

Yes, you can make dairy-free rhubarb curd by using plant-based butter alternatives. The flavor and texture may vary a bit, but it will still be creamy and spreadable.

Can I skip the lemon juice for Rhubarb Curd?

Yes, but lemon juice enhances the brightness and helps balance the tartness. If you skip it, the curd may taste slightly flatter, but it will still be delicious.

Why did my curd curdle?

Curdling usually happens when the heat is too high or if it cooks too quickly. Always cook on low heat and stir gently and constantly until it thickens.

Is rhubarb curd the same as rhubarb jam?

No. Rhubarb curd is creamier and smoother because it includes egg yolks and butter. Jam is usually thicker, sweeter, and does not contain eggs or dairy.

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🧾 Rhubarb Curd Nutrition Facts (1 tbsp approx.):

Calories: 55
Carbs: 7g
Sugar: 6g
Fat: 3g
Protein: 1g
Fiber: 0.2g