Rhubarb Curd
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This creamy, silky, tart-sweet rhubarb curd is the spring preserve you didn’t know you needed. No food coloring, no straining—just real ingredients, a gorgeous hue thanks to dragonfruit powder, and a spoonable result that feels decadent in all the right ways.
Try it on – gluten free pound cake or strawberry banana muffins
I became a curd fan girl while studying abroad in London, I completely understand that “curd fan girl” is not a thing, but it should be. Lemon curd, orange curd, grapefruit curd, really any ingredient that is a bit sour and sweet, citrusy and tart will make a fantastic curd. Rhubarb fits the bill perfectly.
Personal Note
The Joy of Surprise Rhubarb
When I moved into my farmhouse four years ago, I had no idea what would bloom in the yard come spring. To my complete delight, a huge, thriving rhubarb patch emerged—and it’s been going strong ever since. This year, I’ve already harvested over 40 stalks of ruby-red beauty, and while I have an abundance of rhubarb recipes on the blog, this curd might just be my new favorite. It’s simple, rich, tart, and tastes like spring sunshine on a spoon.
Love rhubarb? Me too! You may also like this Rhubarb Zucchini Bread, or this Savory Rhubarb and Ricotta Tart.
Why You’ll Love This Recipe
A Curdy Little Love Story
- No straining, no food dye—just bold color from dragonfruit powder
- Sweet-tart flavor that pairs perfectly with toast, scones, pound cake, or yogurt
- A great way to celebrate spring produce (especially if you’re lucky enough to have a backyard patch!)
- Stores beautifully in the fridge or freezer
- Shockingly simple to make, even if you’ve never made curd before
Let’s Get Cooking!
Ingredients
The full recipe is at the bottom of the post, but here’s a quick breakdown of what makes this curd both simple and seriously delicious:
- Rhubarb – Naturally tart and fiber-rich, rhubarb gives this curd its signature flavor and thick texture. Choose stalks that are deep red for the most vibrant color—no need for food dye.
- Sugar – Just enough to balance the tartness of rhubarb without overpowering it. I use organic cane sugar, and the amount is split between cooking and whisking with the yolks.
- Egg Yolks – The base of any great curd. Yolks add body, creaminess, and that silky finish.
- Butter – Just a bit to round out the acidity and create a luxurious mouthfeel. Use high-quality unsalted butter.
- Sea Salt – A pinch enhances all the flavors and keeps the sweetness in check.
- Dragonfruit Powder (optional) – This is your natural color booster. Just a small amount gives the curd that gorgeous pink hue without artificial coloring. Beet powder could work too, but dragonfruit is milder and blends beautifully. This is my preferred brand.
Tools
- High speed blender
- Small saucepan – I feel like the experience of making this curd improves if you make it in a cute pot like this one 🙂
- Medium mixing bowl
- Whisk
How to Make
TIP ONE: You have to cook the rhubarb down until it is super soft, this doesn’t require much time or finesse, I like to cook it down with a bit of water and sugar to start the process of “taming the tart” – taming the tart flavor of rhubarb that is.
TIP TWO: Natural Color Enhancer!
Once the rhubarb has been cooked down you can add your natural color enhancer – this is absolutely optional. I love using things like dragonfruit powder and beet powder to enhance the hue of baked goods.
TIP THREE: Use a high-speed blender.
It creates that ultra-smooth texture without needing to strain. A standard blender works, but it may leave the curd a bit more rustic (which, honestly, is still delicious).
TIP FOUR: Whisk yolks and sugar until thick and pale.
This step creates structure and helps prevent the eggs from scrambling when you temper with the hot puree.
TIP FIVE: Temper slowly, but don’t overthink it.
Add that hot rhubarb ¼ cup at a time, whisking well between each addition. You’re not trying to pass a pastry school exam—just trying to keep it creamy.
TIP SIX: Add the butter last, while everything is still warm.
Whisking in cold butter pieces gives the curd that glossy, velvety finish and rounds out the flavor beautifully.
Storage
- Storage: Store rhubarb curd in a clean glass jar or airtight container in the fridge for up to 1 week. The texture will thicken slightly as it chills.
- Freezer: Yes, you can freeze it! Spoon into small jars or silicone cubes, leaving a little room at the top for expansion. Thaw overnight in the fridge and give it a good stir before using. Best within 2 months.
- Make-ahead tip: This is a great “prep once, enjoy often” recipe—make a batch while rhubarb is in season and freeze for a taste of spring anytime.
FAQ
Yes! Just thaw it first and drain off any excess liquid. It may take slightly longer to cook down, but it works beautifully.
Nope. It’s optional and just for color. The flavor stays the same without it—still delicious, just a bit more muted in color.
Definitely. It scales up easily—just be sure to whisk constantly when tempering and cooking to avoid over-thickening or scrambling.
Anywhere you’d use lemon curd! Try it on toast, pound cake, yogurt, scones, thumbprint cookies, or layered into a spring tart.
Yes! Swap the butter for a plant-based alternative. The texture may be slightly less silky, but it will still work.
For more tasty dishes like this one, check out my Spring recipes and Easter brunch recipes roundup!
If you’ve tried this recipe, don’t forget to rate and comment!
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Rhubarb Curd
Ingredients
- 3 cups rhubarb chopped, about 1 lb.
- 2 tbsp water
- 3/4 cup cane sugar
- 4 large egg yolks
- 2 tbsp butter
- 1 pinch sea salt
- 2 tsp dragonfruit powder optional for color
Instructions
- Cook the rhubarb:Add chopped rhubarb, 1 tablespoon of water, and ¼ cup of the sugar to a small saucepan. Cook over medium heat for 10-15 minutes, stirring occasionally, until the rhubarb is fully broken down and very soft.
- Add natural color:Stir in the dragonfruit powder until evenly combined. Remove from heat.
- Blend:Transfer the rhubarb mixture to a high-speed blender and blend until completely smooth. Set aside.
- Whisk the egg yolks:In a medium mixing bowl, whisk the egg yolks with the remaining ½ cup sugar and a pinch of salt until thick and slightly lighter in color.
- Temper the yolks:Slowly add the warm rhubarb puree to the yolk mixture, about ¼ cup at a time, whisking constantly. Continue until all of the rhubarb is incorporated and the mixture is smooth.
- Finish with butter:Add the butter pieces and whisk until fully melted and the curd is shiny, silky, and velvety. No additional cooking required.
- Cool and store:Transfer the curd to a clean jar or container. Let cool completely, then store in the fridge.
Notes
Keep refrigerated for up to 1 week, or freeze in small jars for up to 2 months.
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
