Go Back

Rhubarb Curd

Rhubarb curd is a smooth, silky pink fruit curd made by cooking rhubarb until very soft, blending, straining, and then thickening with egg yolks. The result is a bright tart spread with a buttery finish—ideal as a dessert topping or preserve on scones.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 2 cups
Cuisine: British
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb curd
  • 3 cups fresh rhubarb Chopped fresh rhubarb stalks
  • 1 cup sugar Divided: 1/2 cup for cooking, 1/2 cup added later
  • 4 egg yolks Use only yolks for classic curd texture
  • 0.5 cup butter Cubed; add at the end for a buttery finish
  • 1 pinch salt Helps balance tartness

Equipment

  • 1 saucepan
  • 1 blender
  • 1 fine mesh sieve

Method
 

Cook and soften the rhubarb
  1. Combine chopped fresh rhubarb and 1/2 cup sugar in a saucepan and cook over medium heat until very soft, about 10 minutes, stirring occasionally as the fruit breaks down.
  2. Transfer the cooked rhubarb mixture to a blender and puree until smooth, then pour it through a fine mesh sieve to remove any solids for a silky texture.
Thicken the curd
  1. Return the strained rhubarb puree to the saucepan and whisk in the remaining 1/2 cup sugar, egg yolks, and salt until smooth.
  2. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes, scraping the bottom and corners so it stays lump-free.
Finish and chill
  1. Remove the saucepan from the heat and whisk in the butter cubes until fully melted and incorporated for a glossy, buttery finish.
  2. Pour the curd into clean jars, cover the surface with plastic wrap so it touches the curd, and refrigerate for at least 2 hours to set.
  3. Store the rhubarb curd in the refrigerator for up to 2 weeks, keeping the jar sealed between uses.

Notes

For the smoothest curd, strain the puree while it’s warm so it passes easily through the fine mesh sieve. Refrigerate in a clean jar with plastic wrap touching the surface for up to 2 weeks; freezing is not recommended as egg-based curds can change texture. For a lighter option, use half the butter and replace the remainder with an equal amount of unsalted plant-based butter; the flavor will stay tart and bright but the set may be slightly softer.