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Rhubarb Curd

Rhubarb curd is a smooth, silky pink fruit curd cooked into a glossy custard using egg yolks, then strained for a silky finish. It’s bright, tart, and stirred with butter for a buttery spreadable texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 2 cups
Course: Snack
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb
  • 3 cup fresh rhubarb Chopped into small pieces for even softening.
Sugar and dairy
  • 1 cup sugar Split use: 1/2 cup during cooking, 1/2 cup with yolks later.
  • 0.5 cup butter Cubed so it melts quickly at the end.
  • 4 egg yolks Use only yolks for curd texture.
  • 0.05 salt A pinch balances the tartness.

Equipment

  • 1 saucepan
  • 1 blender
  • 1 fine mesh sieve

Method
 

Cook and soften the rhubarb
  1. Add chopped fresh rhubarb and 1/2 cup sugar to a saucepan and cook over medium heat until very soft, about 10 minutes, stirring occasionally so it breaks down evenly.
Blend and strain for a smooth curd
  1. Blend the cooked rhubarb mixture until smooth, then strain it through a fine-mesh sieve to remove any fibers and get a silky texture.
Thicken with egg yolks
  1. Return the strained rhubarb puree to the saucepan and whisk in the remaining 1/2 cup sugar, egg yolks, and a pinch of salt.
  2. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes, keeping it at a gentle simmer so the yolks don’t scramble.
Finish with butter for a buttery finish
  1. Remove from heat and whisk in the cubed butter until fully melted and incorporated for a smooth, glossy curd.
Jar and chill
  1. Pour the curd into clean jars, cover the surface with plastic wrap to prevent a skin, and refrigerate for at least 2 hours until set.

Notes

Pro tip: Straining is what makes rhubarb curd feel silky—don’t skip it even if the puree looks smooth. Refrigerate in sealed jars for up to 2 weeks; no freezing is recommended for best texture. For a less dairy-forward option, use plant butter sticks with a similar fat content and whisk until fully melted (texture may be slightly softer).