My First Taste of Rhubarb Curd
My neighbor Marge gave me a big bunch of rhubarb years ago. I had no idea what to do with it all. She said, “Make a rhubarb curd!” I was so confused. I thought curd was just for lemons.
I tried her rhubarb curd recipe. It was a happy surprise. The tart rhubarb turned sweet and creamy. It felt like a secret spring treasure. Now it’s my favorite spring dessert recipe.
Why This Simple Curd Matters
This is one of the best easy rhubarb recipes. You don’t need fancy skills. You just stir and watch magic happen. It turns simple garden stalks into something special.
Making a fruit curd recipe like this teaches patience. Good things take a little time. The slow cooking and chilling are worth it. You end up with a jar of pure pink joy.
How to Make Rhubarb Curd
Start by cooking your sliced rhubarb with a tiny bit of water. Stir it until it gets soft and mushy. Doesn’t that smell amazing? It’s a fresh, tangy smell.
Then you blend it smooth. After it cools, whisk in sugar, eggs, and salt. Now cook it slowly, stirring all the time. This is the secret to a perfect homemade rhubarb curd. It thickens right before your eyes.
A Little Kitchen Trick
Sometimes rhubarb is more green than pink. My grandkids like it bright pink. Here’s a fun trick. I add a tiny pinch of dehydrated strawberry powder. It gives a lovely color.
*Fun fact: Rhubarb is actually a vegetable, but we always use it in rhubarb dessert!* I still laugh at that. It’s a veggie pretending to be fruit. What’s your favorite “pretend” food?
What to Do With Rhubarb Curd
So you’ve made a jar. Now for the fun part! The ideas for what to do with rhubarb curd are endless. My favorite is spooning it over warm biscuits. The creamy curd melts just a little.
You can also swirl it into yogurt. Or use it as a cake filling. Try it on toast instead of jam. The rhubarb curd uses are only limited by your imagination. How will you use yours first?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Red rhubarb, thinly sliced | 3 cups (375g) | |
| Water | 1 tablespoon | |
| Sugar | ½ cup (100g) | Preferably organic evaporated cane sugar; plus more to taste if required |
| Large eggs | 3 | |
| Salt | 1 pinch | |
| Butter | ¼ cup (57g) | |
| Vanilla | ½ teaspoon | |
| Dehydrated powdered strawberry, raspberry, hibiscus, or beet | A bit | Optional; to colour the curd if rhubarb is more green than pink |
Instructions
Step 1: First, cook your sliced rhubarb with a splash of water. Stir it in a small pot until it gets juicy. Let it simmer until it’s wonderfully soft and mushy. Doesn’t that smell amazing? This is the heart of your homemade rhubarb curd.
Step 2: Now, blend that soft rhubarb until it’s perfectly smooth. I use my old immersion blender for this. Pour the puree back into a clean pot and let it cool a bit. (A clean pot prevents little burnt bits later!)
Step 3: Whisk in your sugar, eggs, and a tiny pinch of salt. Keep whisking until it’s all one happy, pink family. This is the secret to a smooth fruit curd recipe. Why do we let the puree cool first? Share below!
Step 4: Cook the mixture on medium heat. You must stir constantly! It will thicken just as it starts to bubble. I still laugh at my first runny batch. This is how to make rhubarb curd that sets up nicely.
Step 5: Take it off the heat and stir in the butter and vanilla. Let it cool, giving it a stir now and then. Chill your rhubarb curd for a few hours. Then, dream about all the delicious rhubarb curd uses!
Creative Twists
Berry Pink: Add a spoon of raspberry powder for a brighter pink color.
Lemon Zing: Stir in a little lemon zest for a sunny, tangy kick.
Ginger Snap: Mix in some very finely chopped candied ginger. It’s a lovely surprise!
Which one would you try first? Comment below!
Serving & Pairing Ideas
This rhubarb dessert is so versatile! Spoon your homemade rhubarb curd over warm scones or yogurt. For a fancy spring dessert recipe, layer it in a glass with crumbled shortbread. You can also just eat it with a spoon. I won’t tell! Which would you choose tonight?
Storing Your Sunshine in a Jar
Let’s talk about keeping your rhubarb curd happy. Fridge storage is best. Just pop it in a clean jar. It will last about two weeks. You can also freeze this curd for later. Use a freezer-safe container. Leave a little space at the top. It will keep for three months.
Thaw it overnight in the fridge. I remember my first batch. I was so proud. I put it in a fancy bowl without a lid. A funny skin formed on top! Now I always press plastic wrap right on the surface. This keeps it smooth.
Batch cooking this rhubarb curd recipe is a smart move. Making a double batch takes little extra time. You get a homemade rhubarb curd ready for many treats. This matters because a ready jar brings instant joy. It turns a simple toast into a special spring dessert. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Curd Hiccups
Even grandmas have kitchen troubles. Here are three easy fixes. First, a lumpy curd. This happens if the heat is too high. Just push your curd through a fine sieve. It will be silky smooth again.
Second, a curd that won’t thicken. Be patient. It thickens most as it chills. I once panicked and kept cooking. I almost made rhubarb scrambled eggs! Constant, gentle stirring is the key.
Third, a pale pink curd. Some rhubarb is more green than pink. A tiny bit of beet powder fixes this. It adds color, not flavor. Fixing these issues builds your cooking confidence. It also makes the flavor perfect. A smooth, thick, pretty curd is a delight. Which of these problems have you run into before?
Your Quick Questions, Answered
How to make rhubarb curd without eggs?
You can make an egg-free version. Use cornstarch as a thickener instead. Mix it with a little cold water first. Whisk it into your cooked rhubarb puree. Cook until very thick. This creates a lovely pudding-like texture. It’s a great option for this fruit curd recipe if you avoid eggs.
Can you use frozen rhubarb for curd?
Yes, frozen rhubarb works perfectly. There is no need to thaw it first. Just put it right in the pot with the water. It will cook down the same way. This is a fantastic tip for easy rhubarb recipes all year long.
What to serve with rhubarb curd?
Oh, the possibilities are endless! This is the fun part of what to do with rhubarb curd. Spread it on scones or toast. Dollop it on yogurt or pancakes. Use it as a cake filling. It makes a wonderful rhubarb dessert. My favorite is a simple spoonful straight from the jar.
How long does homemade rhubarb curd last?
Your homemade rhubarb curd will keep well. Store it in a sealed jar in the fridge. It stays fresh and tasty for up to two weeks. Always use a clean spoon to scoop it out. This keeps it from spoiling early.
Is rhubarb curd tart or sweet?
It is a beautiful balance of both. The rhubarb gives it a lovely tangy taste. The sugar adds a sweet, smooth finish. The result is a bright and flavorful curd. You can always add a little more sugar if you like it sweeter.
Can you make rhubarb curd with orange juice instead of lemon?
You certainly can. Orange juice is a nice change. It will make the curd taste a little different. The flavor will be less sharp and more mellow. It’s a fun twist on the classic spring dessert recipes. *Fun fact: Rhubarb is actually a vegetable, but we always treat it like a fruit!* Which tip will you try first?
From My Kitchen to Yours
I hope you love learning how to make rhubarb curd. It is one of my favorite spring rituals. That jar of pink sunshine just makes me smile. I would love to hear about your cooking adventure.
Tell me all about it in the comments. Have you tried this recipe? Did you spread it on something special? I read every single note from you. Thank you for spending time in my kitchen today.
Happy cooking!
—Grace Ellington.
Tangy Rhubarb Curd Delight
Description
A vibrant and tangy homemade curd made from fresh rhubarb, perfect for spreading on scones, filling tarts, or layering in desserts.
Ingredients
Instructions
- Put the rhubarb into a small saucepan with the water. Stir it often until there’s enough liquid in the pot so the rhubarb can cook in its own juices. Bring it to boil, then reduce the heat to medium-low, cover, and cook it, stirring occasionally, until the rhubarb is soft and broken down (about 8 to 10 minutes).
- Purée the cooked rhubarb with an immersion blender or in a standard blender until smooth.
- Return the rhubarb purée to a clean saucepan and allow it to cool.
- Add in the sugar, eggs, and salt, and whisk well until smooth.
- Put the saucepan back onto medium to medium-high heat and cook, stirring constantly, just until the rhubarb curd thickens and comes to a boil. It will be slightly thickened, but will thicken more as it chills.
- Remove from the heat and stir in the butter and vanilla until the butter is melted. Allow it to cool, stirring occasionally so a skin doesn’t form on top. If you prefer a smoother curd, pass it through a fine meshed sieve. Chill the curd for at least 3 to 4 hours before serving.
- Store in the refrigerator for up to 2 weeks. Makes approximately 2¼ cups (550ml).
Notes
- For a smoother texture, ensure you purée the rhubarb thoroughly and consider straining the finished curd. The optional natural powders can enhance the pink color if your rhubarb isn’t very red.