Homemade Rhubarb Curd! Sweet, tart, and gorgeous in color, this summer-inspired curd recipe is perfect for all kinds of breakfast and dessert dishes.
Table of contents
I love, and I mean love rhubarb. I think part of the reason I love it so much is that I find it to be an ingredient that has so much untapped potential. The last few years has been good to rhubarb in the recipe world, but I think there’s still so much we can do that we haven’t even explored.
Enter this curd. It’s lusciously smooth, strikes the perfect balance between sweet and tart, and is absolutely versatile (I share a few ideas later). And because I love to use natural sweeteners whenever possible (why not?) I decided to use honey for this curd as opposed to regular sugar. And the result. Absolute heaven. This curd is magical.
How to make rhubarb curd:
The process for making rhubarb curd is very similar to that of making lemon curd. The main difference is that instead of starting with fresh lemon juice, we start with cooked and pureed rhubarb.
Here’s a rundown of how to make rhubarb curd!
Cook diced rhubarb in a saucepan with honey an a splash of lemon juice until completely soft. Puree rhubarb mixture.
Add rhubarb back to sauce pan and whisk in more honey, egg yolks, and egg.
Cook curd mixture, stirring constantly, until thickened and reaches 168°F on an instant-read thermometer.
Remove curd from heat and whisk in butter until melted.
Strain mixture through a fine mesh sieve.
How do you store rhubarb curd?
Rhubarb curd can be made and stored in the refrigerator up to 1 week in advance. Transfer curd to a glass container, press a piece of plastic wrap onto the surface of the curd so a skin doesn’t form, and store in the refrigerator.
You can also freeze rhubarb curd! Homemade curd can be stored in the freezer for up to 2 months. Transfer curd to a zipper-lock freezer bag, remove air, seal and transfer to the freezer. Let thaw overnight in the refrigerator before using. Thawed curd should be used within 1 week.
What to do with rhubarb curd:
- Make our Rhubarb & Lemon Curd Tart
- Make a rhubarb curd tart and top with fresh strawberries
- Spoon over scones, pancakes or waffles
- Spoon over yogurt or add to parfaits
- Spoon over ricotta toast for an appetizer
- Spoon over pavlova
- Spoon over vanilla ice cream
- Spread between vanilla cake layers
- Spoon over cheese cake for an extra tangy finish
Other Curd Recipes to Try
- Our Naturally Sweetened Lemon Curd is a class!
- During the winter, this Orange Curd is perfect spooned over Olive Oil Cake.
- Make this Cranberry Curd for our Cranberry Tart.
- 12 ounces fresh rhubarb cut into 1-inch chunks (about 3 cups)
- ½ cup honey, divided
- 1 tablespoon fresh lemon juice
- 5 egg yolks, beaten
- 1 large egg, beaten
- 3 tablespoons unsalted butter, cut into chunks
- Combine rhubarb, ¼ cup honey, and lemon juice in a saucepan over medium heat. Cook until liquid starts to bubbly around the edges then reduce heat to medium-low, cover and cook 10–15 minutes until rhubarb is completely soft, stirring occasionally. Uncover and cook, stirring constantly, 1 minute. Transfer rhubarb mixture to a blender and puree; return rhubarb puree to saucepan.
- Whisk together remaining ¼ cup honey, egg yolks and egg until thoroughly combined; whisk into rhubarb mixture. Cook curd mixture over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 168°F on an instant-read thermometer, 5–8 minutes.
- Off heat, whisk in butter until melted. Strain rhubarb curd through fine-mesh strainer into bowl.
Make it brighter in color:If you want the color to be more vibrant and have a pinker hue, you can add 1 tablespoon ground freeze dried strawberries or raspberry powder. Whisk it in to the cooked and strained rhubarb curd.
Equipment you’ll need:
- Fine mesh sieve