Homemade Rhubarb Curd! Sweet, tart, and gorgeous in color, this summer-inspired curd recipe is perfect for all kinds of breakfast and dessert dishes.

Photograph of pink rhubarb in a small jar with a hold spoon set on a marble surface.

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.

Photograph of pink rhubarb in a small jar with a hold spoon set on a marble surface.

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!

Step 1

Cook diced rhubarb in a saucepan with honey an a splash of lemon juice until completely soft. Puree rhubarb mixture.

Step 2

Add rhubarb back to sauce pan and whisk in more honey, egg yolks, and egg.

Step 3

Cook curd mixture, stirring constantly, until thickened and reaches 168°F on an instant-read thermometer.

Step 4

Remove curd from heat and whisk in butter until melted.

Step 5

Strain mixture through a fine mesh sieve.

Photograph of pink rhubarb in a small jar with a hold spoon set on a marble surface.

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.

If you’ve got extra fresh rhubarb, here’s how to store it.

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

Photograph of pink rhubarb in a small jar with a hold spoon set on a marble surface.

Rhubarb Curd

4.29 from 7 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 1 ¾ cups
Category Dessert
Cuisine American
Author Lauren


Sweet, tart, and gorgeous in color, this summer-inspired rhubarb curd recipe is perfect for all kinds of breakfast and dessert dishes.


  • 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:

  • Saucepan
  • Blender
  • Fine mesh sieve


Serving: 2tablespoonsCalories: 87kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 93mgSodium: 26mgFiber: 1gSugar: 10g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Photograph of pink rhubarb cut in a small jar with a hold spoon set on a marble surface.

Pin This Recipe

Love this recipe and want to save it? Pin this recipe!

Pin This Recipe
Get Zestful in Your Inbox
The latest Zestful Kitchen recipes, tips and insights to your inbox.

Share it with the world


About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

Learn More

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?


  1. 5 stars
    This is delicious! Mine was very thick, so I used an immersion blender instead of straining it. Mine came out pretty orange from the fresh egg yolks and greenish rhubarb, so I’ll be ready with strawberry powder next time! I’ll be making a tart later!

    1. Great idea to use an immersion blender! I wonder why it came out so thick, was the texture still enjoyable? I’m glad you enjoyed it!

    1. Hi Shannon, great question. That is the most challenging part of making a homemade curd. If you have an instant-read thermometer or candy thermometer, I would use that to monitor the heat. Using a thermometer takes the guesswork out of it. If your stove runs hot, decrease the heat a bit. It’s better to have a longer cook time than to rush the cooking process of curd. And finally, make sure to stir constantly! Don’t be tempted to walk away (especially if it seems to be taking longer than expected).
      For this recipe, to be extra safe, you could let the cooked rhubarb mixture cool to room temperature before stirring in the eggs and cooking as directed. You may need a few more minutes cook time.
      If you do end up getting some small cooked egg pieces, just strain them out through a fine mesh strainer. I call for staining in the recipe to extract the citrus zest, but it also will catch any small egg bits should there be any.
      I hope this helps! Let me know how it goes.

    2. You need to temper your eggs first. Take a bit of your warm rubato and whisk it in with the eggs first before adding them to the pot. This will prevent the scramble.

    1. Hey Brooklyn, that’s a great question! I haven’t worked with canned rhubarb but I think it would work well. I would drain the rhubarb and use mostly the rhubarb solids (maybe a bit of the juice it comes in, but not much of it). I would also puree the rhubarb first (since it’s already soft) then cook it on the stovetop with half of the honey to warm it through and slightly thicken the mixture before adding the egg mixture. I hope that helps, let me know how it goes!

  2. 2 stars
    I was disappointed with this recipe and wasted 3 cups of good rhubarb. 🙁
    I found the honey completely overwhelmed the rhubarb and I got none of that delicious tartness that I was anticipating from the rhubarb. Maybe it was the kind of honey I had, though it was just regular honey. I would try a recipe with sugar rather than honey next time, because the idea of rhubarb curd sounds delicious, and I really want to find one I love. As well, it took forever to come up to 168 degrees. I gave up after about 20 minutes of stirring and about 12 degrees shy of it. The curd still set and has a beautiful texture but the flavour is not appealing at all.

    1. Hi Leanne,

      I’m sorry to hear you didn’t enjoy the flavor of this rhubarb curd. I use honey in almost all of my curd recipes because I love the floral flavor that it adds to the tartness of curd. For a sugar version of this recipe, you can use 2/3 cup of granulated sugar.
      It definitely shouldn’t take 20 minutes for the curd to reach 168ºF (which is actually lower than most curd recipes—including those from my time at America’s Test Kitchen—which call for cooking to anywhere between 170ºF and 175ºF). I have found that it takes almost exactly 8 minutes for the mixture to reach 168ºF, if it is taking longer, the stove top heat should be adjusted.
      Thank you for your feedback!