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Rhubarb Curd

Rhubarb curd is a silky pink fruit curd cooked until it coats the back of a spoon, then finished with butter for a buttery tart spread. Pureed and strained for a smooth texture, it chills into a bright, bright-tart 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: Condiment
Cuisine: British
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Curd
  • 3 cup fresh rhubarb Chopped fresh rhubarb stalks.
  • 1 cup sugar Use divided amounts (1/2 cup during cooking, 1/2 cup later).
  • 4 egg yolks For thickening and richness.
  • 0.5 cup butter Cubed for easier melting.
  • 1 salt Pinch, to balance the tart flavor.

Equipment

  • 1 saucepan
  • 1 blender
  • 1 fine mesh sieve

Method
 

Cook and soften the rhubarb
  1. In a saucepan over medium heat, cook the chopped fresh rhubarb with 1/2 cup sugar until very soft, about 10 minutes, stirring occasionally so it breaks down evenly.
Blend and strain for a smooth curd
  1. Puree the rhubarb mixture in a blender until smooth, then strain it through a fine mesh sieve to remove any fibers and leave a glossy texture.
Thicken with yolks
  1. Return the strained rhubarb puree to the saucepan and whisk in the remaining sugar, egg yolks, and a pinch of salt until smooth.
  2. Cook over medium-low heat, stirring constantly, until thickened and it coats the back of a spoon, about 8-10 minutes.
Finish and chill
  1. Remove from the heat and whisk in the cubed butter until fully melted and incorporated for a silky finish.
  2. Pour 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.

Notes

Pro tip: keep the heat medium-low once the yolks are in—stir constantly and stop when the curd coats a spoon to avoid graininess. Refrigerate in covered jars for up to 2 weeks; freezing is not recommended because curd texture can change. For a dietary swap, use vegan butter in the final step (texture may be slightly softer) and keep everything else the same.