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Easy Rhubarb Curd

Easy rhubarb curd is a quick fruit curd made on the stove for a smooth, silky pink spread. Cook the curd until it coats the back of a spoon, then chill until bright tart and spoonable.
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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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb
  • 3 cup fresh rhubarb, chopped
Sugar
  • 1 cup sugar
Egg yolks
  • 3 egg yolks
Butter
  • 0.5 cup butter, cubed
Lemon juice
  • 1 tbsp lemon juice

Equipment

  • 1 saucepan
  • 1 blender
  • 1 fine mesh sieve

Method
 

Cook and puree rhubarb
  1. Combine chopped fresh rhubarb and 1/2 cup sugar in a saucepan and cook over medium heat until very soft, about 8 minutes, stirring occasionally so it breaks down evenly.
  2. Puree the cooked rhubarb until smooth in a blender, then return the pink puree to the saucepan.
Thicken the curd
  1. Whisk in the remaining sugar, egg yolks, and lemon juice until smooth and uniform in color.
  2. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 6-8 minutes, and looks glossy and smooth.
  3. Remove from heat and whisk in the butter cubes until completely melted and the curd is silky and smooth.
  4. Strain through a fine mesh sieve if desired for extra smoothness, using a spatula to press gently for a clean texture.
Chill and store
  1. Pour the curd into clean jars, cover, and refrigerate for at least 2 hours, until it firms up to a spreadable consistency.
  2. Store in the refrigerator for up to 2 weeks for best flavor and texture.

Notes

Pro tip: keep the heat at medium-low and stir constantly so the egg yolks thicken without scrambling. Refrigerate in sealed jars up to 2 weeks; freezing is not recommended because the curd texture can break after thawing. For a dairy-free swap, use a plant-based butter substitute formulated for baking/melting and expect a slightly softer set.