Tart Creamy Rhubarb Curd Recipe

This rhubarb curd captures the best of spring in each spoonful Tangy sweet and silky smooth it makes toast cakes yogurt or ice cream instantly more special I never let rhubarb season pass without making at least one batch and it has become one of those recipes my friends now wait for each May

I first made this for my sister’s garden party a few years ago The gorgeous pink color drew everyone in and it disappeared in minutes

Ingredients

• Red rhubarb: sliced thin using vibrant stalks gives your curd that lovely color and makes the flavor sing Choose stalks that are firm and deep red for the prettiest result
• Water: just a splash enough to protect the rhubarb from burning at the start
• Organic evaporated cane sugar: adds clean sweetness and brings the right balance to the tartness Taste as you go especially if your rhubarb varies in sourness
• Large eggs: give the curd its creamy structure and that luscious custard texture
• Pinch of salt: wakes everything up
• Butter: for richness smoothness and shine Use the freshest butter you can
• Vanilla: rounds out sharp flavors with gentle warmth Go for good quality extract
• Optional natural pink color: like powdered strawberry raspberry hibiscus or beet if you want a more vivid pink from greener rhubarb Check for a fine powder and taste carefully

Step-by-Step Instructions

Prep the Rhubarb:

Slice your rhubarb thin and put it in a small saucepan with just enough water to barely cover the bottom This prevents burning as it starts to soften Stir constantly at first until the rhubarb releases enough juice to simmer on its own

Cook the Rhubarb:

Bring the mixture to a boil then lower the heat to medium low and cover Let it cook gently stirring occasionally until the rhubarb is completely soft and falling apart Expect eight to ten minutes for this step

Purée and Cool:

Transfer the cooked rhubarb to a blender or use an immersion blender right in the pot Blend until perfectly smooth then pour back into a clean saucepan Let it cool slightly before moving on

Mix in Remaining Ingredients:

Add sugar eggs and salt to the cooled purée Whisk thoroughly until fully combined with no streaks of egg left

Cook the Curd:

Return the saucepan to the stove on medium to medium high heat Stir constantly making sure to scrape the sides and bottom so nothing sticks As soon as the mixture thickens nicely and comes just to a gentle boil remove from heat It will thicken more as it cools

Finish the Curd:

Add butter and vanilla right away Stir until the butter melts and the curd is glossy and luxurious For extra smoothness you can press the finished curd through a fine mesh sieve

Chill:

Transfer to a bowl and cover Let it cool a bit on the counter then refrigerate for three to four hours This gives the curd plenty of time to thicken and lets the flavors develop fully

Store:

Keep your rhubarb curd in a tightly sealed jar or container in the fridge for up to two weeks

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I have a real soft spot for the tart edge rhubarb brings Every spring my kids pull the first stalks from the garden and ask if it is time for curd yet Making it together has become a sign that warm weather is here to stay

Storage Tips

Store rhubarb curd in a glass jar or any airtight container in the fridge It keeps its fresh taste for about two weeks Press a sheet of plastic wrap directly onto the surface if you are worried about a skin forming

You can freeze curd as well Pour cooled curd into a freezer safe container and leave a little room for expansion Thaw in the refrigerator and give it a good stir before using

Ingredient Substitutions

If your rhubarb is more green than red add a spoonful of dehydrated fruit powder to boost color You can swap regular sugar with coconut sugar but your curd will look more golden If you do not eat dairy try using coconut butter for a different but equally rich finish

Serving Suggestions

• Spread on toast English muffins or scones
• Spoon over plain yogurt or swirl into cheesecake
• Use as a filling for cakes cupcakes or tart shells
• Drizzle on pancakes or waffles I especially love pairing it with a few fresh strawberries

Cultural and Historical Context

Rhubarb curd is a modern riff on classic lemon curd playing off that same velvety tang but with a seasonal twist In northern climates rhubarb is one of the first crops to burst from the soil so recipes like this celebrate its vibrant late spring arrival Families have found creative ways to use rhubarb for generations passing down favorite methods just like mine did

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Frequently Asked Questions

→ How do I get a pinker rhubarb curd?

Choose the reddest stalks of rhubarb or add a bit of dehydrated strawberry, raspberry, or hibiscus powder before blending. Natural colorants help achieve a beautiful pink hue without affecting flavor.

→ Can I use green rhubarb?

Yes, green rhubarb works just as well, though the final color will be more yellow-green. The taste remains vibrant and tart.

→ How long does rhubarb curd keep?

Store the curd in an airtight container in the refrigerator for up to two weeks. Stir before serving if any separation occurs.

→ Is it possible to make the curd smoother?

For extra smoothness, pass the finished curd through a fine mesh sieve before chilling. High-speed blending also helps achieve a silky texture.

→ What can I serve with rhubarb curd?

Spread it on toast, fill cakes or pastries, swirl into yogurt, or drizzle over pancakes and ice cream for a tart-sweet lift.

→ How do I adjust the sweetness?

Taste the curd as it thickens and add more sugar if you prefer a less tangy result. Start with less, then increase as needed.