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Easy Rhubarb Curd

Easy rhubarb curd is a quick fruit curd with a smooth, silky pink texture and bright tart flavor. Cook rhubarb until very soft, blend smooth, then thicken with yolks and finish with melted butter for a spreadable preserve.
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Prep Time 10 minutes
Cook Time 15 minutes
chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 2 cups
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fresh rhubarb chopped
  • 1 cup sugar divided, 1/2 cup for cooking and 1/2 cup for thickening
  • 3 egg yolks use only yolks
  • 0.5 cup butter cubed
  • 1 tbsp lemon juice

Equipment

  • 1 saucepan
  • 1 blender
  • 1 fine mesh sieve

Method
 

Cook and soften the rhubarb
  1. Combine chopped rhubarb and 1/2 cup sugar in a saucepan and cook over medium heat until very soft, about 8 minutes, stirring occasionally as it breaks down.
  2. Blend the cooked rhubarb until completely smooth, then return the puree to the saucepan.
Thicken the curd
  1. Whisk the remaining sugar, egg yolks, and lemon juice into the rhubarb base until smooth.
  2. Cook over medium-low heat, stirring constantly, until thickened and it coats the back of a spoon, about 6-8 minutes.
Finish and chill
  1. Remove the saucepan from the heat and whisk in the butter cubes until completely melted and smooth.
  2. Strain the curd through a fine mesh sieve if desired for extra smoothness, letting it pass into a clean bowl or jug.
  3. Pour the curd into clean jars, cover, and refrigerate for at least 2 hours to set.
  4. Store in the refrigerator for up to 2 weeks, keeping jars covered between uses.

Notes

For a silkier curd, strain while it’s still warm so it flows easily; it will continue to thicken as it chills. Refrigerate in covered jars for up to 2 weeks (no freezing indicated). If you want it less tangy, use bottled lemon juice or reduce the lemon juice slightly to match your preference without changing the cook time.