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Rhubarb Curd

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4.34 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
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
Keywords homemade rhubarb curd, Rhubarb curd, Rhubarb recipe
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