Silky Homemade Rhubarb Curd Recipe for Zesty Spring Treats

Creamy rhubarb curd brings a burst of tangy sweetness to your spring dessert lineup.

Local farmers’ markets overflow with vibrant stalks during peak season.

Tart pink stems promise an unexpectedly delightful culinary adventure waiting to unfold.

Kitchen experiments can yield magical results when you trust simple ingredients.

Smooth, silky textures emerge from carefully balanced proportions of eggs, sugar, and rhubarb.

Whisking transforms humble produce into a luxurious spread perfect for toast or pastry filling.

Each spoonful delivers a playful balance between bright acidity and gentle sweetness.

You’ll want to savor this recipe from the first delectable bite.

How to Store and Serve Rhubarb Curd Well

• Store the rhubarb curd in an airtight container with plastic wrap pressed directly on the surface to prevent skin formation. Keep chilled for up to 1 week.
• Transfer the curd to a freezer-safe container, leaving some headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
• Avoid direct heat. Gently stir the cold curd to restore smooth consistency. If slightly separated, whisk briefly at room temperature to recombine.
• Always inspect for any signs of spoilage like off-smell, mold, or unusual color before consuming leftover curd.

Pairing Ideas for Luscious Rhubarb Curd

• Select a bright, acidic Sauvignon Blanc or Pinot Grigio that complements the tangy rhubarb flavor and cuts through its richness.
• Bake delicate lavender-infused shortbread cookies that provide a subtle floral note and buttery texture alongside the smooth, vibrant curd.
• Layer rhubarb curd between warm, golden croissants with toasted almonds for a luxurious breakfast or afternoon treat that balances sweet and tart elements.
• Spread the rhubarb curd over fresh, tangy goat cheese on crusty bread, creating a delightful balance of creamy, smooth, and bright flavors.

Flavor Variations on Rhubarb Curd You’ll Love

• Low-Sugar Rhubarb Curd: Replace sugar with monk fruit sweetener or stevia for a diabetic-friendly version with reduced calories.
• Vegan Rhubarb Spread: Substitute egg yolks and whole egg with cornstarch or arrowroot powder as a thickening agent, and use coconut oil instead of butter for a plant-based alternative.
• Keto-Friendly Rhubarb Cream: Use erythritol or allulose as a sugar replacement and add almond flour for extra thickness, creating a low-carb friendly dessert option.
• Dairy-Free Rhubarb Curd: Swap butter with coconut cream or olive oil margarine to accommodate lactose-intolerant individuals while maintaining a rich, smooth texture.

FAQs That Help Master Rhubarb Curd

• What is rhubarb curd?

A tangy, creamy spread made from rhubarb puree, eggs, sugar, and butter that’s similar to lemon curd but with a unique rhubarb flavor profile.

• Is rhubarb curd safe to eat?

Yes, the eggs are fully cooked during the curd-making process, which safely reaches temperatures that eliminate any potential bacteria.

• Can I use frozen rhubarb for this recipe?

Absolutely! Frozen rhubarb works perfectly. Just thaw and drain excess liquid before cooking to maintain the right consistency.

• Why do I need to strain the rhubarb puree?

Straining removes tough rhubarb fibers, ensuring a smooth, silky texture in the final curd that’s pleasant to spread and eat.

Rhubarb Curd Makes Every Spoonful Count

• Easy Rhubarb Curd Delights
• Transforms basic rhubarb into a luxurious, silky spread with minimal cooking skills required, perfect for home cooks seeking elegant results without complex techniques.
• Spreads beautifully on toast, swirls perfectly into yogurt, complements pastries, and serves as a delectable dessert filling, offering multiple delicious serving possibilities.
• Prepares in under 30 minutes of active cooking, with just 2 hours chilling time, making it an accessible weekend project for busy food enthusiasts craving homemade goodness.
• Utilizes seasonal rhubarb at its peak, converting fresh produce into a preserve that stores conveniently for a week, reducing food waste while maximizing flavor potential.

Ingredients That Brighten Up Rhubarb Curd

Main Ingredients:

• Rhubarb: Tart vegetable that provides the foundation for the curd's unique flavor profile, fresh stalks are best, choose bright red and firm stalks.
• Water: Helps soften and break down rhubarb during cooking, tap water works perfectly.

• Egg Yolks, Whole Egg: Crucial for creating smooth, creamy texture and helping the curd set, use fresh large eggs.

• Sugar: Balances rhubarb's tartness and provides sweetness, granulated white sugar recommended.
• Lemon Juice: Adds brightness and helps balance the sweet-tart flavor, fresh lemon juice preferred.

• Butter: Adds richness and smooth consistency, unsalted butter works best for controlling salt level.
• Salt: Enhances overall flavor and balances sweetness, fine sea salt recommended.

How to Cook Rhubarb Curd from Scratch

Step 1: Soften Rhubarb

Toss rhubarb chunks into a saucepan with water. Heat gently over medium flame, letting the rhubarb transform into a tender, mushy mixture. Stir occasionally and cook for 8-10 minutes until completely broken down.

Step 2: Create Smooth Puree

Transfer cooked rhubarb to a blender. Pulse until silky smooth. Pour through a fine-mesh strainer to eliminate any stringy fibers, collecting about one cup of vibrant puree.

Step 3: Combine Curd Ingredients

• Rhubarb puree
• Sugar
• Egg yolks
• Whole egg
• Lemon juice
• Salt

Step 4: Cook Curd Mixture

Place pan over medium-low heat. Stir constantly and gently. Watch as the mixture gradually thickens and becomes glossy. Continue cooking 6-8 minutes until the curd coats the back of a wooden spoon.

Step 5: Incorporate Butter

Remove pan from heat. Drop in butter pieces and stir until completely melted and incorporated, creating a luxurious, silky texture.

Step 6: Store Curd

Pour curd into a clean jar or bowl. Press plastic wrap directly onto the surface to prevent skin formation. Refrigerate for minimum two hours before serving.

Step 7: Enjoy and Preserve

Savor your homemade rhubarb curd within one week. Perfect as a spread, dessert topping, or standalone treat.

Rhubarb Curd Tips for Smooth Results

• Prevent Fiber Lumps: Strain the rhubarb puree thoroughly through a fine-mesh sieve to remove tough fibers and ensure a silky smooth curd texture.
• Master Temperature Control: Cook the curd on medium-low heat and stir constantly to prevent scrambling eggs and achieve a perfect creamy consistency.
• Seal Surface Smartly: Press plastic wrap directly onto the curd's surface while cooling to block air exposure and stop skin formation.
• Boost Flavor Depth: Add a pinch of vanilla extract or orange zest to enhance the rhubarb's natural tartness and complexity.
• Store Safely: Refrigerate the curd in an airtight container and consume within one week for the best taste and food safety.

Rhubarb Curd Recipe

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4.7 from 23 reviews

• Total Time: 30 minutes
• Yield: 8 1x

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Description

Silky rhubarb curd brings spring’s tangy elegance to dessert tables with its luscious pink hue. Creamy, smooth, and perfectly balanced, this delightful spread invites you to savor sweet-tart magic on scones, cakes, or directly from the spoon.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (480 ml) chopped fresh rhubarb
• 2 large egg yolks
• 1 large egg
• ⅔ cup (133 g) granulated sugar

Liquid and Acidic Components:

• ¼ cup (60 ml) water
• 1 tablespoon (15 ml) lemon juice

Finishing Ingredients:

• 4 tablespoons (56 g) unsalted butter, cut into pieces
• 1 pinch of salt

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Instructions

1. Simmer rhubarb with water in a saucepan, gently breaking down the stalks until they transform into a soft, pulpy mixture, approximately 8-10 minutes.
2. Puree the cooked rhubarb thoroughly, then strain through a fine-mesh sieve to extract a silky, fiber-free liquid.
3. Combine rhubarb puree with sugar, egg yolks, whole egg, lemon juice, and salt in a clean saucepan, whisking to create a uniform mixture.
4. Cook the mixture over medium-low heat, continuously stirring to prevent scorching, until the liquid thickens and achieves a custard-like consistency that smoothly coats the back of a wooden spoon.
5. Remove from heat and incorporate butter pieces, stirring until they melt completely and integrate seamlessly into the curd.
6. Transfer the smooth curd to a clean jar or bowl, then carefully lay plastic wrap directly on the surface to prevent skin formation during cooling.
7. Refrigerate for a minimum of 2 hours to allow the curd to set and develop its rich, tangy flavor profile, which will remain fresh for up to one week when stored properly.

Notes

• Experiment with different sweetness levels by adjusting sugar quantity to match the tartness of your rhubarb.
• Use fresh, bright pink rhubarb stalks for the most vibrant color and flavor in your curd.
• Strain the puree thoroughly to ensure a silky smooth texture without stringy fibers.
• Consider using a digital thermometer to monitor the curd’s temperature, aiming for 170°F to prevent egg scrambling while ensuring proper thickening.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 0 kcal
• Sugar: 0 g
• Sodium: 0 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg