Description
This Easy Rhubarb Curd is velvety smooth with a perfect balance of tart and sweet. It’s made with fresh rhubarb, lemon juice, eggs, and butter—ideal for toast, desserts, or spooning straight from the jar.
Ingredients
Scale
- 3 cups chopped fresh rhubarb
- 1/4 cup water
- 1/2 cup granulated sugar (adjust to taste)
- 2 tablespoons lemon juice
- 2 large eggs
- 2 tablespoons unsalted butter, cubed
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Cook Rhubarb: In a saucepan, combine rhubarb and water. Simmer over medium heat until rhubarb is completely soft, about 10–15 minutes. Blend or mash until smooth.
- Strain: Press the rhubarb puree through a fine mesh sieve into a clean bowl to remove fibers. You should have about 1 cup of smooth purée.
- Whisk Eggs and Sugar: In a saucepan, whisk together eggs, sugar, lemon juice, and salt. Slowly whisk in the rhubarb purée.
- Cook the Curd: Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8–10 minutes. Don’t boil.
- Finish: Remove from heat. Stir in butter and vanilla (if using) until smooth. Let cool, then refrigerate until set.
Notes
Store in an airtight jar in the fridge for up to 1 week. Great as a tart filling, over pancakes, or as a dip for cookies. For a deeper pink, mix in a few chopped strawberries or a drop of beet juice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 45
- Sugar: 5g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: rhubarb curd, spring curd, tart filling, easy fruit curd, rhubarb spread