Dreamy Silky Rhubarb Curd Recipe: A Springtime Treat

Sweet spring mornings call for a luxurious rhubarb curd that captures the essence of seasonal delight.

Vibrant stalks of rhubarb mingle with creamy butter and sugar to create a luscious spread bursting with tangy flavor.

This simple recipe brings together traditional techniques with a modern twist that will surprise your taste buds.

The bright pink hue of the rhubarb curd promises a delectable treat that feels both nostalgic and fresh.

Rich egg yolks help transform ordinary ingredients into a silky, smooth delicacy that can be slathered on toast or used as a decadent filling.

Each spoonful delivers a perfect balance of tartness and sweetness that celebrates the unique character of rhubarb.

Prepare to elevate your breakfast or dessert with this irresistible homemade curd that promises pure culinary magic.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 132 kcal

Servings: 9

Ingredients to Make Rhubarb Curd Tart and Smooth

• Rhubarb: Vibrant spring vegetable with tart punch, choose firm stalks with bright color and no bruising.
• Water: Helps soften and release rhubarb's natural juices during cooking.

• Sugar: Balances rhubarb's tangy profile and provides sweetness.
• Lemon Juice: Adds bright citrus notes and helps stabilize the curd's texture.
• Salt: Subtle seasoning that elevates overall flavor complexity.

• Egg Yolks: Creates rich, silky texture and helps thicken the curd.
• Whole Egg: Provides additional structure and smooth consistency.
• Butter: Adds luxurious mouthfeel and glossy finish to the final curd, use high-quality unsalted butter for best results.

Tools That Make Rhubarb Curd a Breeze to Prep

• Saucepan: Medium-sized pot for cooking rhubarb and preparing curd.
• Blender: Powerful tool to puree cooked rhubarb into smooth mixture.
• Fine-mesh sieve: Essential for straining out rhubarb fibers and creating silky texture.
• Whisk: Perfect for combining ingredients and preventing lumps in curd.
• Wooden spoon: Helpful for stirring curd while cooking.
• Measuring cups: Accurate for measuring rhubarb, water, and other ingredients.
• Jar or bowl: Container for storing finished rhubarb curd.
• Plastic wrap: Used to cover curd and prevent skin formation.

How to Make Rhubarb Curd with Bright, Balanced Flavor

• Cook Rhubarb Softly

Toss rhubarb into a saucepan with water and gently simmer until it breaks down into a tender, fragrant mixture.

• Transform Into Silky Puree

Blend the cooked rhubarb until completely smooth, then strain through a fine sieve to create a luxurious, fiber-free liquid.

• Create Creamy Custard Base

Whisk rhubarb puree with eggs, sugar, lemon juice, and a pinch of salt in a clean saucepan, creating a delicate foundation for your curd.

• Thicken With Patience

Stir the mixture continuously over medium-low heat, watching it transform into a rich, velvety consistency that coats your spoon perfectly.

• Finish With Butter Magic

Pull the pan from heat and fold in butter pieces, stirring until they melt completely and blend into a glossy, smooth texture.

• Seal And Chill

Cover the surface directly with plastic wrap, then refrigerate for a few hours to let the flavors meld and the curd set beautifully.

• Enjoy Your Creation

Serve chilled and savor your homemade rhubarb curd within a week for maximum freshness and flavor.

Tips to Thicken and Sweeten Rhubarb Curd Just Right

• Use a wooden spoon to test the curd's thickness by running your finger across the back of the spoon – if the line stays clean, your curd is ready.
• Replace regular sugar with honey or maple syrup for a more complex flavor profile that reduces overall sweetness.
• Swap butter with coconut oil to create a vegan-friendly version of the rhubarb curd that maintains a rich, creamy texture.
• Pour curd into small mason jars for easy portioning and longer refrigeration – it'll stay fresh up to 10 days when properly sealed.
• Add orange zest or vanilla extract during cooking to enhance the rhubarb's natural tanginess and create a more sophisticated taste profile.

Serve Rhubarb Curd in Pastries or With Cream

• Sweet Breakfast Bliss: Spread this vibrant rhubarb curd generously on warm, buttered toast or freshly baked scones for a tangy morning treat.
• Dessert Elegance: Dollop the curd between layers of delicate meringue or swirl it into creamy yogurt parfaits for an impressive and colorful dessert presentation.
• Baking Magic: Use the rhubarb curd as a delightful filling for tart shells, layer cakes, or fold gently into whipped cream for a luxurious cake topping that bursts with fruity brightness.
• Cheese Board Companion: Serve alongside soft cheeses like brie or goat cheese, providing a zesty contrast that will elevate your charcuterie board with its vibrant pink hue and complex flavor profile.

Storing Rhubarb Curd Without Separation

• Prepare rhubarb curd in small quantities to ensure maximum flavor and texture quality, consuming within 5-7 days for optimal taste experience.
• Store the curd in an airtight glass container with a tight-sealing lid, keeping it consistently chilled at 40°F or below to maintain its smooth consistency and prevent bacterial growth.
• Transfer cooled curd to freezer-safe containers, leaving 1/2 inch headspace. Freeze up to 3 months, thawing overnight in the refrigerator and gently stirring before serving to restore original texture.
• Use clean, dry utensils when scooping to prevent contamination. Separate small portions into individual containers for easy grab-and-go enjoyment, making breakfast spreads or dessert toppings convenient and quick.

Silky Rhubarb Curd Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 39 reviews

• Total Time: 30 minutes
• Yield: 9 1x

Print Recipe

Pin Recipe

Description

Sweet springtime whispers through Rhubarb Curd, a silky dessert blending tart rhubarb with creamy richness. Smooth custard lovers will savor this elegant spread perfect for scones, tarts, or simply enjoying by the spoonful.

---

Ingredients

Scale 1x2x3x

• 2 cups (480 ml) rhubarb, chopped fresh (about 4–5 stalks)
• 2 large egg yolks
• 1 large egg
• ⅔ cup (132 g) granulated sugar
• 4 tbsps (56 g) unsalted butter, cut into pieces
• 1 tbsp (15 ml) lemon juice
• ¼ cup (60 ml) water
• Pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rhubarb Preparation: Simmer rhubarb in water over medium heat until completely softened and broken down, creating a vibrant pink-hued base.
2. Puree Refinement: Blend the cooked mixture thoroughly, then strain through a fine-mesh sieve to achieve a silky-smooth, fiber-free puree.
3. Curd Composition: Whisk together rhubarb puree, sugar, egg yolks, whole egg, lemon juice, and salt in a clean saucepan, creating a harmonious, tangy mixture.
4. Cooking Process: Gently cook the mixture over medium-low heat, stirring continuously until the curd reaches a luxurious, custard-like consistency that elegantly coats the back of a spoon.
5. Butter Integration: Remove from heat and incorporate butter pieces, stirring until they melt completely, resulting in a glossy, rich texture.
6. Cooling and Storage: Transfer the curd to a clean jar, press plastic wrap directly onto the surface to prevent skin formation, and refrigerate for at least two hours to set and intensify flavors. The curd will maintain its vibrant character for up to one week when properly chilled.

Notes

• Maintain a gentle, consistent medium-low temperature to prevent egg curdling and ensure smooth, silky texture without scrambling.
• Use a fine-mesh sieve and press the rhubarb puree to remove all fibrous strands, creating a velvety, uniform curd consistency.
• Continuously whisk the mixture while cooking to distribute heat evenly and prevent bottom scorching or uneven thickening.
• Press plastic wrap directly onto the curd’s surface while cooling to block air exposure and stop skin formation, maintaining a glossy, creamy finish.

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

Nutrition

• Serving Size: 9
• Calories: 132
• Sugar: 12 g
• Sodium: 50 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 75 mg