Go Back

Easy Rhubarb Curd

Easy rhubarb curd is a quick fruit curd made by cooking chopped rhubarb until soft, blending smooth, then thickening with egg yolks and lemon. The result is a silky pink spread with a bright tart finish that’s great for toast or scones.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 2 cups
Course: Snack
Cuisine: British
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb
  • 3 cup fresh rhubarb, chopped Use fresh rhubarb for the best tart flavor and color.
Sugar and citrus
  • 1 cup sugar Divided: 1/2 cup for softening rhubarb, 1/2 cup added later for curd.
  • 1 tbsp lemon juice Adds brightness and balances the sweetness.
Eggs
  • 3 egg yolks For thickening the curd into a spoon-coating texture.
Butter
  • 0.5 cup butter, cubed Whisk in at the end for a smooth, glossy finish.

Equipment

  • 1 saucepan
  • 1 blender
  • 1 fine mesh sieve

Method
 

Soften and puree the rhubarb
  1. Combine rhubarb and 1/2 cup sugar in a saucepan and cook until very soft, about 8 minutes.
  2. Puree the softened rhubarb in a blender until smooth, then return it to the saucepan.
Thicken the curd
  1. Whisk in the remaining sugar, egg yolks, and lemon juice until fully combined.
  2. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 6-8 minutes, and appears glossy and smooth.
Finish and chill
  1. Remove from the heat and whisk in the butter cubes until completely melted and smooth.
  2. Strain through a fine mesh sieve if desired for extra smoothness, using a gentle push to keep it silky.
  3. Pour the curd into clean jars, cover, and refrigerate for at least 2 hours until set and spoonable.

Notes

For the smoothest texture, keep the heat at medium-low and stir constantly while thickening so the egg yolks don’t scramble. Refrigerate in covered jars for up to 2 weeks; freezing is not recommended because the curd may become grainy. Dietary swap: use plant-based butter for a dairy-free version, noting the texture may be slightly softer.