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Rhubarb Curd Recipe

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4.2 from 11 reviews

This vibrant Rhubarb Curd is a tangy and sweet spread made from fresh rhubarb, eggs, lemon juice, sugar, and butter. Perfect for topping toast, pastries, or adding a fruity twist to desserts, this smooth curd balances the tartness of rhubarb with a creamy texture, all made from scratch on the stovetop.

  • Total Time: 55 minutes
  • Yield: 2 servings

Ingredients

Rhubarb Preparation

  • 400 grams rhubarb (about 5 stalks), sliced 1/2-inch thick
  • 3/4 cup (150 grams) white granulated sugar, divided
  • 1/4 cup water

Curd Mixture

  • 2 egg yolks (40 grams total)
  • 2 whole large eggs (100 grams total)
  • 2 tablespoons fresh squeezed lemon juice
  • 6 tablespoons (85 grams) unsalted butter, cut into 6 pieces

Instructions

  1. Prepare Rhubarb: Slice the rhubarb into 1/2-inch thick pieces. In a 4-quart saucepan, combine the sliced rhubarb with 1/4 cup of sugar and let it sit for 10 minutes to macerate. Add 1/4 cup water and stir to mix.
  2. Cook Rhubarb: Place the saucepan over medium-high heat and bring the mixture to a boil. Reduce heat to low and simmer for about 12 minutes, stirring occasionally to prevent sticking and burning, until the rhubarb is tender.
  3. Purée Rhubarb: Using a medium coarse strainer over a bowl, press the cooked rhubarb through with a spoon to extract about 1 cup of purée. Set aside and allow it to cool to room temperature. You can refrigerate the purée up to 2 days if not using immediately.
  4. Mix Curd Ingredients: In a clean, nonreactive saucepan, combine the rhubarb purée, lemon juice, and the remaining 1/2 cup sugar. Whisk to combine and taste, adding extra sugar by tablespoon increments if more sweetness is desired. Whisk in the egg yolks and whole eggs until fully blended.
  5. Cook Curd: Place the saucepan over medium heat and whisk continuously to prevent curdling. Heat until the mixture reaches 190°F (88°C), making sure it does not boil. Once the temperature is reached, remove from heat.
  6. Incorporate Butter: Whisk in the unsalted butter, one tablespoon at a time, until fully melted and incorporated, resulting in a smooth curd.
  7. Strain and Chill: Strain the curd through a fine sieve to remove any solids for a smooth texture. Cover the surface of the curd with plastic wrap to prevent a skin from forming and refrigerate overnight to thicken. The curd can be stored in the refrigerator for up to 1 week.

Notes

  • Do not leave the rhubarb unattended while cooking to avoid burning.
  • The leftover rhubarb pulp in the strainer can be used in muffins, quick breads, or stirred into oatmeal for added flavor.
  • Constant whisking during cooking prevents the eggs from curdling.
  • Covering the curd surface with plastic wrap prevents a skin from forming as it cools.
  • Adjust sweetness after combining rhubarb purée and sugar based on personal taste.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Sauce/Spread
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/rhubarb-curd-recipe/