For a smoother curd, strain the mixture through a fine-mesh sieve after cooking. Use high-quality butter for the best flavor and texture. Sterilizing the jar is crucial for extending the curd's shelf life. To sterilize, boil the jar and lid in water for 10 minutes. If you don't have a mini food processor, a regular blender works too; you may need to scrape down the sides a few times to ensure even blending.
Rhubarb Curd
-
PREP TIME10 mins
-
COOK TIME15 mins
-
TOTAL TIME25 mins
-
SERVING16 People
-
VIEWS12
Transform the vibrant tartness of garden-fresh rhubarb into a silky, luscious curd. This jewel-toned spread is exquisite on scones, swirled into yogurt, or simply enjoyed by the spoonful.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate5 g
-
Cholesterol42 mg
-
Fiber0 g
-
Protein1 g
-
Saturated Fat1 g
-
Sodium31 mg
-
Sugar4 g
-
Fat2 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, combine the diced rhubarb, sugar, water, lemon juice, and salt. (Prep Time: 5 minutes)
02
StepBring the mixture to a boil over medium heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the rhubarb is softened and nearly translucent. (Cook Time: 10-12 minutes)
03
StepCarefully transfer the rhubarb mixture to a mini food processor or blender and blend until completely smooth. (Blend Time: 20-30 seconds)
04
StepReserve 1/3 cup of the pureed rhubarb mixture. Return the remaining mixture to the saucepan and set over low heat.
05
StepIn a small bowl, whisk the egg yolks until lightly beaten. Gradually whisk in the reserved 1/3 cup of rhubarb puree until well combined.
06
StepSlowly pour the egg yolk-rhubarb mixture back into the saucepan with the remaining rhubarb puree, whisking constantly to prevent curdling. (Whisk Time: 5-7 minutes)
07
StepContinue whisking over low heat until the curd thickens and coats the back of a metal spoon. It should leave a clear trail when a finger is drawn through it.
08
StepRemove the saucepan from the heat and whisk in the butter pieces until melted and fully incorporated, creating a glossy and smooth curd.
09
StepPour the hot rhubarb curd into a sterilized jar, leaving a small amount of headspace. Let it cool to room temperature before sealing the jar with a lid.
10
StepOnce cooled, store the rhubarb curd in the refrigerator for up to 1 week. The curd will thicken further as it chills.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Name Beer
Jun 28, 2025I was looking for a way to use the rhubarb from my garden, and this recipe was perfect! Easy to follow, and the curd turned out beautifully. I'll definitely be making this again.
Zakary Runolfsdottir
Jun 12, 2025This rhubarb curd is absolutely divine! The perfect balance of sweet and tart. I spread it on my morning toast, and it's like sunshine in a jar!
Beth Wilkinson
May 31, 2025The texture is so smooth and creamy, and the flavor is incredible. I love the tip about straining it for an even smoother result!