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

Rhubarb Curd

  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 1 ¾ cups 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American


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 Size: 2 tablespoons
  • Calories: 87
  • Sugar: 10g
  • Sodium: 26mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 93mg

Keywords: Rhubarb curd, homemade rhubarb curd, rhubarb recipe