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Rhubarb Curd

Rhubarb curd is a smooth, silky pink fruit curd made by cooking rhubarb until very soft, blending, straining, then thickening with egg yolks and butter. The result is a bright tart spread with a buttery finish—perfect as a dessert topping or scone spread.
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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: Appetizer
Cuisine: British
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb base
  • 3 cup fresh rhubarb
  • 0.5 cup sugar
  • 0.25 cup sugar
  • 4 egg yolks
  • 1 lb butter cubed
  • 1 salt pinch

Equipment

  • 1 saucepan
  • 1 fine mesh sieve
  • 1 blender

Method
 

Cook and soften rhubarb
  1. Cook the fresh rhubarb with 1/2 cup sugar in a saucepan over medium heat until very soft, about 10 minutes, stirring occasionally as it breaks down into a thick mixture.
  2. Puree the rhubarb mixture in a blender until smooth, then strain through a fine mesh sieve into a clean bowl to remove any fibrous bits.
Thicken the curd
  1. Return the rhubarb puree to the saucepan and whisk in the remaining sugar, egg yolks, and salt until fully combined and glossy.
  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 as it thickens.
Finish and chill
  1. Remove the pan from the heat and whisk in the butter cubes until fully melted and incorporated, keeping the curd smooth and silky.
  2. Pour the curd into clean jars, cover the surface with plastic wrap to prevent a skin, and refrigerate for at least 2 hours to set.
  3. Store in the refrigerator for up to 2 weeks, keeping the jars sealed for best texture and flavor.

Notes

For the smoothest texture, strain the puree while it’s still warm and whisk constantly when cooking so the egg yolks thicken evenly. Refrigerate in sealed jars for up to 2 weeks; freezing is not recommended because the curd texture can become grainy. For a dairy-reduced option, substitute the butter with a plant-based butter designed to melt and emulsify like butter.