Rhubarb Curd Recipe

Discover the bright, tangy delight of this Rhubarb Curd Recipe that bursts with fresh, summery flavors and a luxuriously smooth texture. This vibrant curd combines the tartness of red rhubarb with the richness of butter and eggs, balanced by just the right amount of sweetness. Whether spread on toast, swirled into yogurt, or dolloped on your favorite dessert, this rhubarb curd will quickly become your new favorite kitchen treasure. Trust me, once you try this recipe, your breakfasts and treats will never be the same!

Ingredients You’ll Need

The magic of this Rhubarb Curd Recipe lies in its simplicity. Each ingredient shines through: rhubarb brings that lovely tartness and bright color, eggs create the creamy texture, butter adds sumptuous richness, and sugar balances the flavors just right. Grab these essentials and you’re on your way to something truly special.

• 3 cups (375gms) red rhubarb, thinly sliced: Choose the reddest stalks you can find for the most vibrant pink curd.
• 1 tablespoon water: Just enough to gently steam the rhubarb at first without burning.
• ½ cup (100gms) sugar: Organic evaporated cane sugar is ideal for natural sweetness; adjust to taste.
• 3 large eggs: These create the silkiness and help thicken the curd.
• Pinch of salt: Enhances all the flavors and keeps sweetness balanced.
• ¼ cup (57gms) butter: Adds a creamy, velvety finish to the curd.
• ½ teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
• Optional – dehydrated strawberry, raspberry, hibiscus, or beet powder: Use to naturally boost color if your rhubarb is pale.

How to Make Rhubarb Curd Recipe

Step 1: Cook the Rhubarb

Start by placing the thinly sliced rhubarb into a small saucepan with just a tablespoon of water. While this may seem minimal, that small amount prevents the rhubarb from sticking or burning before it begins to release its own natural juices. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pan and stir every few minutes until the rhubarb is tender and breaking apart, usually around 8 to 10 minutes. This process softens the rhubarb perfectly and prepares it for blending into a silky base.

Step 2: Purée the Rhubarb

Once softened, pour the cooked rhubarb into a blender or use an immersion blender right in the pot. Blend until smooth and luscious. A high-speed blender works wonders by creating a velvety purée that often doesn’t require straining, helping you save time without sacrificing texture.

Step 3: Cool and Mix the Ingredients

Return the puréed rhubarb to a clean saucepan and allow it to cool slightly. Then whisk in the sugar, eggs, and a pinch of salt until the mixture is entirely smooth. This combination is the heart of your curd, where sweetness, tartness, and richness start to marry beautifully.

Step 4: Cook the Curd to Perfection

Place your saucepan back on medium to medium-high heat. Stir the mixture constantly to prevent curdling or burning, watching closely as it thickens and reaches a gentle boil. This step usually takes a few minutes and is where your curd reaches that irresistible creamy consistency. Remember, it will thicken further as it cools.

Step 5: Finish with Butter and Vanilla

Once thickened, remove from heat and immediately stir in the butter and vanilla extract. The butter melts smoothly into the curd, making it incredibly rich and silky. Give it a good stir to combine everything perfectly. To avoid a skin forming on the surface, stir occasionally as it cools to room temperature.

Step 6: Optional Straining and Chilling

If you want your rhubarb curd ultra smooth, pass it through a fine mesh sieve to remove any small bits of egg or fibrous pieces. Chill the curd in the refrigerator for at least 3 to 4 hours before serving to allow it to set properly, or enjoy it warm atop pancakes or ice cream for an exceptional treat.

How to Serve Rhubarb Curd Recipe

Garnishes

This lively rhubarb curd is stunning when garnished with fresh berries, a sprinkle of edible flowers, or a small dollop of whipped cream. The tartness of the curd pairs beautifully with the natural sweetness and freshness of seasonal fruit, adding both color and contrast to your presentation.

Side Dishes

Spread it thick on warm scones or toast for a delightful breakfast upgrade. You can also use it as a zesty layer in cakes or spoon it over vanilla ice cream for a refreshing dessert. It’s such a versatile companion that can brighten anything from yogurt parfaits to cheese boards.

Creative Ways to Present

Want to wow your guests? Try swirling the Rhubarb Curd Recipe into cream cheese frosting for cupcakes or filling thumbprint cookies with it. Another fun idea is layering it with granola and Greek yogurt in clear glasses for a beautiful parfait, showcasing its gorgeous color and adding a tangy punch.

Make Ahead and Storage

Storing Leftovers

Keep your rhubarb curd fresh by storing it in an airtight container in the refrigerator. It will maintain its vibrant flavor and creamy consistency for up to two weeks, making it an excellent make-ahead treat that keeps well for future indulgences.

Freezing

If you want to save it longer, rhubarb curd freezes beautifully. Transfer it into a freezer-safe container, leave a bit of room for expansion, and it can last up to 3 months. When ready to use, thaw overnight in the fridge and gently stir to restore the perfect smooth texture.

Reheating

To enjoy the curd warm, gently reheat it on low heat on the stove or microwave in short bursts, stirring frequently. Avoid overheating as it could alter the texture. Warm rhubarb curd is heavenly over desserts or breakfast favorites like pancakes or waffles.

FAQs

Can I use frozen rhubarb for this Rhubarb Curd Recipe?

Yes, frozen rhubarb works well. Just thaw it completely and drain excess liquid if needed before cooking. The flavor might be slightly less vibrant but still delicious.

How tart will the rhubarb curd be?

The tartness depends on your rhubarb’s natural sourness and how much sugar you add. This recipe balances tart and sweet nicely, but feel free to adjust the sugar slightly to suit your taste.

Do I need to strain the curd after blending?

Straining is optional. Using a high-speed blender often yields a perfectly smooth result, but if there are bits of egg or fibrous rhubarb pieces, straining will give you the silkiest curd.

Can I make this curd without eggs?

Eggs are essential for the texture and thickening of this curd. For an egg-free alternative, you might consider other rhubarb sauces or jams, but they won’t have the same creamy curd consistency.

What are the best ways to add color if my rhubarb is pale?

If your rhubarb lacks vibrant color, naturally enhance the curd with dehydrated strawberry, raspberry, hibiscus, or beet powders, or cook it with dried hibiscus flowers or beet cubes to create that inviting pink hue.

Final Thoughts

This Rhubarb Curd Recipe is a bright, luscious celebration of rhubarb’s tangy charm and buttery richness, perfect for those who love bold yet balanced flavors. Once you try making it, you’ll find endless ways to enjoy this versatile curd from breakfast to dessert. So grab your rhubarb and dive into this easy, feel-good recipe that’s bound to brighten your day and your palate!

Rhubarb Curd Recipe

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This Rhubarb Curd recipe yields a vibrant, tangy spread that balances the tartness of rhubarb with the richness of butter and eggs. Perfect for serving chilled on toast, pancakes, or as a topping for desserts, this curd is smooth, creamy, and naturally pink when made with red rhubarb. The curd can be gently warmed if desired, but tastes best after chilling to develop a thick, luscious texture.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: Approximately 2¼ cups (550 ml)
• Category: Spreads and Condiments
• Method: Stovetop
• Cuisine: British

Ingredients

Rhubarb Base

• 3 cups (375g) red rhubarb, thinly sliced
• 1 tablespoon water

Sweetened Egg Mixture

• ½ cup (100g) sugar, preferably organic evaporated cane sugar, plus more to taste if required
• 3 large eggs
• Pinch of salt

Finishing Ingredients

• ¼ cup (57g) butter
• ½ teaspoon vanilla extract
• Optional – a bit of dehydrated powdered strawberry, raspberry, hibiscus, or beet powder (for color enhancement if rhubarb is greenish)

Instructions

1. Cook the Rhubarb: Place the thinly sliced rhubarb and water in a small saucepan. Use just enough water to moisten the bottom to prevent burning as the rhubarb releases moisture. Stir often and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until the rhubarb becomes soft and breaks down, approximately 8 to 10 minutes.
2. Puree the Rhubarb: Using an immersion blender directly in the pot or transferring to a standard blender, puree the cooked rhubarb until smooth. If you have a high-speed blender, this step should yield a perfectly smooth mixture, negating the need for straining.
3. Cool the Puree: Return the rhubarb puree to a clean saucepan and allow it to cool to prevent scrambling the eggs in the next step.
4. Add Eggs and Sugar: Whisk in the sugar, eggs, and a pinch of salt thoroughly until the mixture is smooth and uniform.
5. Cook the Curd: Place the saucepan over medium to medium-high heat. Stir constantly to prevent curdling and cook just until the curd thickens and reaches a gentle boil. The curd will thicken further as it cools.
6. Finish with Butter and Vanilla: Remove the curd from heat and stir in the butter and vanilla extract until the butter is fully melted and incorporated, giving the curd a rich texture.
7. Cool and Strain: Allow the curd to cool, stirring occasionally to avoid skin formation on top. For an extra smooth texture, strain through a fine mesh sieve to remove any small lumps or egg bits.
8. Chill the Curd: Refrigerate the curd for at least 3 to 4 hours to set and develop flavor. Store in the refrigerator for up to 2 weeks.

Notes

• Adjust the amount of sugar according to the tartness of your rhubarb; the typical amount balances the tartness well without being overly sweet.
• Opt for the reddest rhubarb stalks available to achieve a naturally pink curd. If using greener rhubarb, natural pink colorants like dehydrated strawberry, raspberry, hibiscus powder, or beet can be added to improve appearance without changing flavor.
• To achieve a smoother consistency, passing the finished curd through a fine mesh sieve is recommended, especially if your blender doesn’t completely smooth the rhubarb or if small egg bits remain.
• Chill time is crucial for the curd to firm up properly; however, you can serve it warm over pancakes or ice cream if desired.