Rhubarb Curd

rhubarb curd being spread on toast

My easy Rhubarb Curd recipe is a silky sweet/tart spread with the unforgettable flavor of fresh rhubarb. Spread it on toast, scones, biscuits, or just eat it out of the jar with a spoon!

rhubarb curd being spread on toast

Curds are in a category all to themselves when it comes to the world of preserving fruits. Yes you can make jams, jellies, and butters ~ but when you really want to treat yourself to something special, make curd. Fruit curds are a centuries old treat that goes back to traditional tea time in Britain. Usually made with lemon or citrus fruits, curds can be made with any almost any fruit, even cranberries!

Curds have an outrageously satiny mouthfeel like no other food on the planet.

spreading rhubarb curd on toast

I don’t like to use food coloring very often, I prefer to let the natural colors of food shine, but there are exceptions. The color of rhubarb curd often needs a little boost. When the eggs are blended with the fruit the color sometimes goes a bit beige due to basic color mixing principles. A drop or two of food coloring brightens it back up. You can use regular or gel food coloring, or if you want to go more natural, use some dehydrated strawberry or raspberry powder.

How to make all natural red and pink food coloring ~

  • you’ll need freeze-dried strawberries or raspberries. Look for them in natural food stores, Trader Joe’s, or online.
  • you’ll also need a coffee or spice grinder. Be sure your grinder is clean and free of other flavors. Grinding uncooked rice will clean and freshen your machine.
  • Grind the dehydrated berries until they become a fine powder.
  • Use as much as needed to get your desired color.

a small jar of rhubarb curd with toast

I got caught up in rhubarb mania this season here at tvfgi, so there’s lots more inspiration for your rhubarb haul, whether you have a backyard patch, or source it from your local supermarket…

A small jar of rhubarb curd, with toast

Pink rhubarb curd in a small jar with spoon
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4.33 from 31 votes

Rhubarb Curd

Rhubarb Curd is a silky sweet/tart spread with the unforgettable flavor of spring rhubarb.  Spread it on toast, scones, biscuits, or just eat it out of the jar with a spoon!
Course fruit preserve
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2 cups
Author Sue Moran

Ingredients

  • 13 ounces 365 g fresh trimmed rhubarb, cut in 1 inch pieces
  • 1/4 cup water
  • 1 cup sugar
  • juice of 1 lemon
  • 4 large eggs, well whisked
  • 2 Tbsp room temperature unsalted butter
  • 1 or 2 drops pink food coloring

Instructions

  • Put the rhubarb and water in a high speed blender like a Vitamix, or a food processor and process until very smooth.
  • Press the puree through a fine mesh sieve so the rhubarb juice comes through, leaving the solids. Use the back of a spoon to as much through as you can. You'll need 1 cup of juice.
  • Put the juice into a saucepan and stir in the sugar and lemon juice. Add the whisked eggs and whisk everything together well.
  • Bring the mixture to a simmer, stirring or whisking constantly, over medium to medium high heat. You can add a few drops of food coloring at this point if you need it.
  • Once the mixture comes to a boil it should be slightly thickened and should coat the back of a spoon (it will thicken more as it chills.) Remove from the heat and add the butter, a bit at a time, whisking in to melt each piece before adding the next.
  • Pour the curd through a mesh strainer to remove any bits of cook egg, then fill your jars. Let cool to room temperature before covering and refrigerating overnight.
  • Use the curd within 2 weeks.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make this rhubarb curd your own ~

  • Mix an equal amount strawberries with your rhubarb. You can also add other fruit like raspberries.

Rhubarb curd pin.

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26 Comments

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  • Reply
    Fliss
    May 16, 2022 at 11:10 pm

    Hi, I made this yesterday it tastes amazing but will not set. Is there anything I can do?

  • Reply
    Melody
    August 22, 2021 at 1:02 pm

    5 stars
    Thanks for this recipe! I doubled it and did half rhubarb and half strawberry and oh my goodness, it is beautiful and smooth and delicious!!

  • Reply
    Kelly
    May 7, 2021 at 5:46 pm

    4 stars
    Just stuck mine in the fridge, beautiful creamy texture. I had to lower the temp to low and cook for another 20 minutes to finally get it to thicken. I think my lemon was particularly large and juicy and the moisture ratio needed to be fixed. Would love to try the strawberry rhubarb version next.

  • Reply
    Michele
    October 29, 2020 at 12:34 pm

    Hi there. Can I use frozen rhubarb?
    Thanks

    • Reply
      Sue
      October 29, 2020 at 12:37 pm

      Yes, that’s fine.

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