The rhubarb smells sweet and tart as it cooks down, and the color turns so bright and pretty. The first spoonful is creamy, smooth, and just a little tangy on your tongue.
I made this rhubarb curd one spring when the garden gave me more stalks than I knew what to do with. It felt cozy to stir the pot while the kitchen filled with that fresh scent.
If you love something rich but also light and zippy, this tart creamy rhubarb curd is perfect. Let me show you how easy it is to make.
Why You’ll Love This Recipe
- Reader Favorite: As one home cook shared, “This curd is pure spring magic!”
- Silky and Smooth: The combination of fresh rhubarb and eggs creates a luxuriously creamy texture.
- Quick to Make: Ready in just 45 minutes with simple steps.
- Beautiful Color: Natural fruit powders give stunning pink and red hues.
- Versatile: Perfect for desserts, breakfast spreads, or gift-giving.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Servings: This recipe makes about 2 cups of curd—enough for multiple uses. Perfect for filling one 9-inch tart or spreading on toast for a week.
Difficulty: Easy enough for beginners but rewarding for experienced cooks too.
Required Kitchen Tools
- Medium heavy-bottomed saucepan
- Fine mesh strainer
- Whisk
- Sharp knife
- Cutting board
- Glass jars for storage
Ingredients for Tart Creamy Rhubarb Curd
Fresh rhubarb brings the perfect tartness, while eggs create that silky texture. Natural fruit powders add beautiful color and extra flavor depth. Here’s everything you’ll need to make this spring treat:
- Fresh Rhubarb: 2 cups chopped (about 4-5 stalks) – provides the signature tart flavor
- Water: 1/4 cup – helps cook the rhubarb gently
- Sugar: 3/4 cup granulated – balances the tartness perfectly
- Eggs: 3 large whole eggs plus 2 egg yolks – creates the creamy curd base
- Salt: 1/4 teaspoon – enhances all the flavors
- Butter: 4 tablespoons unsalted, cold and cubed – adds richness and shine
- Vanilla Extract: 1 teaspoon pure – rounds out the flavor
- Natural Fruit Powders: 1 teaspoon each of strawberry, raspberry, hibiscus, and beet powder – for gorgeous color and subtle flavor
Variations for Rhubarb Curd
- Add Ginger: Mix in 1 teaspoon fresh grated ginger for warmth.
- Try Orange Zest: Add zest of one orange for citrusy brightness.
- Make It Pinker: Use extra strawberry or raspberry powder for deeper color.
- Add Cardamom: Include 1/2 teaspoon ground cardamom for exotic flavor.
- Sweeten More: Add an extra 2 tablespoons sugar if you prefer less tart.
How to Make Tart Creamy Rhubarb Curd Step-by-Step Instructions
1. Cook the Rhubarb
Combine chopped rhubarb and water in your saucepan. Cook over medium heat for 8-10 minutes until rhubarb breaks down and becomes soft.
2. Strain the Rhubarb
Push the cooked rhubarb through a fine mesh strainer to remove any tough fibers. You should have about 1 cup of smooth rhubarb puree.
3. Make the Curd Base
In the same saucepan, whisk together the rhubarb puree, sugar, whole eggs, egg yolks, and salt until completely smooth.
4. Cook the Curd
Cook over medium-low heat, whisking constantly, for 8-12 minutes until the mixture thickens and coats the back of a spoon. It should reach 170°F on a thermometer.
5. Finish with Butter and Flavorings
Remove from heat. Whisk in cold butter pieces one at a time until melted and smooth. Add vanilla extract and your choice of fruit powders, whisking until evenly colored.
6. Strain and Cool
Pour the curd through a fine mesh strainer one more time to ensure silky smoothness. Press plastic wrap directly onto the surface to prevent a skin from forming.
Serving and Decoration
How to Serve Rhubarb Curd
This versatile curd works beautifully in many ways:
- On Toast: Spread on warm buttered toast or English muffins
- In Tarts: Use as filling for pastry shells or graham cracker crusts
- With Scones: Serve alongside fresh scones and clotted cream
- In Parfaits: Layer with yogurt and granola for breakfast
- As Cake Filling: Use between cake layers or in cupcakes
Storing Rhubarb Curd
- Fresh Curd: Keep covered in the refrigerator for up to 1 week
- Freezing: Store in freezer-safe containers for up to 3 months
- Gift Jars: Pour into sterilized jars for beautiful homemade gifts
Tips and Tricks for Success
- Choose bright red rhubarb stalks for the best color
- Never stop whisking while cooking to prevent curdling
- Strain twice for the smoothest possible texture
- Taste and adjust sweetness before adding fruit powders
- Let curd cool completely before using in pastries
- Use a thermometer for perfect results every time
Nutrition
| Nutrient | Per 2 Tablespoons |
|---|---|
| Calories | 85 |
| Total Fat | 3g |
| Saturated Fat | 2g |
| Cholesterol | 65mg |
| Sodium | 45mg |
| Total Carbs | 14g |
| Sugars | 13g |
| Protein | 2g |
| Vitamin C | 4mg |
Tart Creamy Rhubarb Curd Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: About 2 cups 1x
- Category: Dessert/Sweet Sauce
Ingredients
- 2 cups fresh rhubarb, chopped (about 4–5 stalks)
- 1/4 cup water
- 3/4 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold and cubed
- 1 teaspoon pure vanilla extract
- 1 teaspoon strawberry powder
- 1 teaspoon raspberry powder
- 1 teaspoon hibiscus powder
- 1 teaspoon beet powder
Instructions
- Cook Rhubarb: Combine rhubarb and water in medium saucepan. Cook over medium heat 8-10 minutes until soft and broken down.
- Make Puree: Strain cooked rhubarb through fine mesh strainer, pressing solids. You should have about 1 cup puree.
- Combine Base: In same saucepan, whisk together rhubarb puree, sugar, whole eggs, egg yolks, and salt until smooth.
- Cook Curd: Cook over medium-low heat, whisking constantly, 8-12 minutes until mixture thickens and reaches 170°F.
- Add Final Ingredients: Remove from heat. Whisk in butter pieces until melted. Add vanilla and fruit powders, whisking until evenly colored.
- Strain and Cool: Pour through fine mesh strainer. Press plastic wrap directly on surface. Refrigerate until set, about 2 hours.
Nutrition
- Calories: 85
Rhubarb Curd FAQs
Eggs are essential for the curd texture, but you can try using cornstarch as a thickener instead.
This happens when the mixture gets too hot too fast. Always cook on medium-low heat and whisk constantly.
Yes, but thaw and drain excess liquid first. Fresh rhubarb gives the best texture.
The curd should coat the back of a spoon and hold a line when you draw your finger through it.
