This easy rhubarb curd recipe is a delightful way to enjoy the tartness of rhubarb in a smooth, rich, and vibrant curd. Perfect for spreading on toast, filling tarts, or dolloping on yogurt, this recipe is surprisingly simple to make and yields a delicious result. Get ready to transform your fresh rhubarb into a wonderfully versatile condiment.
Why You Will Love This Recipe
- Incredibly easy to make with minimal ingredients.
- Bright, tangy flavor that perfectly balances sweetness.
- Smooth, velvety texture that melts in your mouth.
- Versatile – use it in countless desserts and breakfast dishes.
- A beautiful, natural pink hue that looks stunning.
- Great for using up seasonal rhubarb.
Ingredients
- 1 pound fresh rhubarb, trimmed and chopped (about 4 cups)
- 1 cup granulated sugar
- 4 large egg yolks
- 1/4 cup unsalted butter, cut into cubes
- 1 tablespoon lemon juice (optional, for added tang)
- pinch of salt
Step-by-Step Instructions
- Place the chopped rhubarb in a medium saucepan. Add about 2 tablespoons of water to the bottom of the pan. Cook over medium heat, stirring occasionally, until the rhubarb has broken down and become saucy, about 10-15 minutes.
- Strain the cooked rhubarb through a fine-mesh sieve set over a bowl, pressing gently to extract as much liquid as possible. Discard the solids. You should have about 1 to 1.5 cups of rhubarb liquid.
- In a clean saucepan, whisk together the rhubarb liquid, granulated sugar, and egg yolks until well combined and smooth.
- Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until it thickens enough to coat the back of a spoon. This will take about 8-10 minutes. Do not let it boil, or the eggs will scramble.
- Remove the saucepan from the heat. Stir in the cubed butter, lemon juice (if using), and a pinch of salt until the butter is fully melted and incorporated.
- Pour the rhubarb curd through a fine-mesh sieve one more time into a clean bowl or jar to ensure a silky-smooth texture.
- Let the curd cool at room temperature for about 30 minutes, then cover it with plastic wrap, pressing the wrap directly onto the surface of the curd to prevent a skin from forming.
- Refrigerate the curd for at least 2 hours, or until firm and chilled, before serving.
Expert Tips / Pro Tips
- For the smoothest curd, ensure you strain it at least once, if not twice.
- When cooking the curd over low heat, constant stirring is crucial to prevent scorching or scrambling the eggs.
- The consistency of your rhubarb can vary, so taste it after straining the cooked rhubarb and adjust sugar if needed.
- Using fresh, good-quality rhubarb will yield the best flavor.
- Adding a touch of lemon juice can brighten the flavor and enhance the tanginess of the rhubarb.
- Make sure your butter is cold when adding it to the hot curd; this helps emulsify the mixture for a richer texture.
Variations & Substitutions
- Other Fruits: While this is an easy rhubarb curd, you could experiment with other tart fruits like raspberries, cranberries, or even a mix of rhubarb and strawberries. Adjust sugar as needed based on the fruit’s sweetness.
- Sweetener: Honey or maple syrup can be used instead of granulated sugar, but they will alter the flavor and color of the curd. Use about 3/4 cup of honey or maple syrup and be aware the color will be less vibrant.
- Rhubarb Extract: If fresh rhubarb is unavailable, you can use good quality rhubarb extract for flavor, but you’ll lose the natural color and texture. You’ll need to add a thickening agent like cornstarch.
- Spice it Up: Add a pinch of ground ginger or cinnamon to the curd while it’s cooking for a warm, spiced flavor.
Serving Suggestions
- Spread generously on toast, scones, or muffins.
- Use as a filling for tarts, pies, or cheesecakes.
- Dollop on top of bowls of yogurt or porridge.
- Serve with pancakes, waffles, or crepes.
- Layer with whipped cream or mascarpone for a simple dessert.
- Use as a topping for ice cream or panna cotta.
Storage, Freezing & Reheating
Store your Easy Rhubarb Curd in an airtight container in the refrigerator for up to 10 days. The plastic wrap pressed directly onto the surface will help prevent a skin from forming. This curd also freezes well. Transfer it to a freezer-safe container, leaving a little headspace for expansion, and freeze for up to 3 months. Thaw in the refrigerator overnight before using. Reheating is generally not necessary as curd is best served chilled, but if you need to soften it slightly, do so very gently in a microwave on low power or over a double boiler.
Nutrition Information
| Calories | Per 2 tablespoons (approximate) |
| Total Fat | ~10g |
| Saturated Fat | ~6g |
| Cholesterol | ~30mg |
| Sodium | ~15mg |
| Total Carbohydrates | ~18g |
| Sugars | ~16g |
| Protein | ~1g |
Please note: Nutritional information is an estimate and can vary based on ingredients and portion sizes used.
FAQ
How do I know when my rhubarb curd is thick enough?
The curd is ready when it coats the back of a spoon. If you draw a line through the curd on the spoon with your finger, the line should hold its shape without the curd running back together.
Why did my rhubarb curd split?
Rhubarb curd can split if it boils or if the heat is too high during cooking. Ensure you cook it over low heat and stir constantly. Adding the butter off the heat also helps create a stable emulsion.
Can I make rhubarb curd without eggs?
Traditional curd relies on egg yolks for richness and thickening. You can find vegan versions that use cornstarch or agar-agar as thickeners, but the texture and flavor will be different.
How long does rhubarb curd last?
Stored properly in an airtight container in the refrigerator, this easy rhubarb curd should last for up to 10 days.
What’s the difference between curd and jam?
Curd is a cooked condiment made with eggs, sugar, fruit juice, and butter, resulting in a smooth, rich, and often tangy spread. Jam is typically made from fruit cooked with sugar until it sets, usually without eggs or butter, and often contains fruit pieces.
Easy Rhubarb Curd
Ingredients
Method
- Place the chopped rhubarb and granulated sugar in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the rhubarb has softened and released its juices, about 8-10 minutes. Mash the rhubarb gently with a fork or potato masher as it cooks.
- Strain the cooked rhubarb mixture through a fine-mesh sieve set over a clean saucepan. Press gently on the solids to extract as much liquid as possible. Discard the solids.
- Whisk the lightly beaten eggs into the rhubarb liquid in the saucepan. Add the lemon zest, if using.
- Cook the mixture over low heat, stirring constantly with a wooden spoon or whisk, until it thickens enough to coat the back of the spoon. Do not let it boil, or the eggs will scramble. This will take about 5-8 minutes.
- Remove the saucepan from the heat. Add the cold butter cubes, one by one, whisking until each cube is melted and incorporated before adding the next. Continue whisking until the curd is smooth and glossy.
- Pour the curd into a clean jar or bowl. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let it cool at room temperature, then refrigerate until fully chilled and set, at least 2 hours.