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Rhubarb Curd Recipe

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3.8 from 12 reviews

This Rhubarb Curd recipe offers a tangy, smooth, and vibrant spread made from fresh red rhubarb cooked down with sugar, eggs, butter, and vanilla. Perfect as a topping for pancakes, toast, or desserts, this homemade curd is both luscious and beautifully colored, with an optional natural boost from powdered berries or hibiscus. It thickens upon chilling and keeps well in the fridge for up to two weeks.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: About 2¼ cups (550 ml), serves 2
  • Category: Dessert Sauce / Spread
  • Method: Stovetop
  • Cuisine: British/Western

Ingredients

Rhubarb Curd Ingredients

  • 3 cups (375g) red rhubarb, thinly sliced
  • 1 tablespoon water
  • ½ cup (100g) sugar, preferably organic evaporated cane sugar, plus more to taste if required
  • 3 large eggs
  • Pinch of salt
  • ¼ cup (57g) butter
  • ½ teaspoon vanilla extract
  • Optional: a bit of dehydrated powdered strawberry, raspberry, hibiscus, or beet for coloring if rhubarb is more green than pink

Instructions

  1. Cook Rhubarb: Place the thinly sliced rhubarb and 1 tablespoon of water into a small saucepan. Stir frequently as the rhubarb begins to release its juices to prevent burning. Bring the mixture to a boil, then reduce to medium-low heat, cover, and cook with occasional stirring until the rhubarb is soft and broken down, about 8 to 10 minutes.
  2. Puree Rhubarb: Use an immersion blender or a standard blender to puree the cooked rhubarb until smooth. A high-speed blender can help avoid the need for straining later.
  3. Cool Puree: Return the rhubarb puree to a clean saucepan and allow it to cool to room temperature.
  4. Add Eggs and Sugar: Whisk in the sugar, eggs, and a pinch of salt thoroughly until the mixture is smooth and combined.
  5. Cook the Curd: Place the saucepan over medium to medium-high heat. Stir constantly and cook just until the curd thickens and comes to a gentle boil. The curd will thicken further once chilled.
  6. Finish and Cool: Remove from heat and stir in the butter and vanilla extract until the butter is fully melted. Stir occasionally while cooling to prevent a skin from forming. For a smoother texture, strain the curd through a fine mesh sieve if desired. Chill in the refrigerator for at least 3 to 4 hours before serving.
  7. Store Properly: Keep the curd refrigerated and consume within 2 weeks.
  8. Serve: Use as a spread or topping on pancakes, toast, ice cream, or other desserts. The recipe makes approximately 2¼ cups (550ml).

Notes

  • Use organic evaporated cane sugar for a more natural sweetness.
  • Optional natural food coloring can enhance the pink hue if rhubarb is less vibrant.
  • Stir continuously when cooking eggs to prevent curdling.
  • Chilling the curd allows it to thicken to the perfect consistency.
  • The curd can be warmed gently for serving on pancakes or ice cream.
  • Straining the curd improves texture by removing any cooked egg bits.
  • Store in an airtight container for freshness up to two weeks.

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