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Easy Rhubarb Curd Recipe with 4 Ingredients Perfect for Homemade Desserts

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A quick and simple rhubarb curd recipe using just four ingredients, perfect for spreading on toast, filling tarts, or adding to desserts. No double boiler needed, making it easy and fuss-free.

Ingredients

Scale
  • 2 cups fresh rhubarb, chopped (about 300 grams / 10.5 oz)
  • 3/4 cup granulated sugar (150 grams)
  • 3 large eggs, beaten, room temperature
  • 6 tablespoons unsalted butter (85 grams / 3 oz), cut into small pieces, room temperature

Instructions

  1. Chop about 2 cups (300 grams) of fresh rhubarb into small pieces. Place them in a medium saucepan with 1/4 cup (50 grams) of the sugar and cook over medium-low heat for about 8 minutes, stirring occasionally until the rhubarb softens and releases its juices.
  2. Pour the cooked rhubarb mixture through a fine mesh sieve into a bowl, pressing gently with the back of a spoon to extract as much juice and pulp as possible. Discard the solids or save for another use. You should have about 1 cup (240 ml) of rhubarb puree.
  3. In a separate bowl, whisk together the remaining 1/2 cup (100 grams) sugar and the 3 beaten eggs until combined and slightly frothy.
  4. Return the rhubarb puree to the saucepan and place over low heat. Slowly whisk in the egg-sugar mixture. Stir constantly with a whisk or spatula to prevent the eggs from curdling. Cook for 8–10 minutes until the mixture thickens enough to coat the back of a spoon.
  5. Remove from heat and immediately whisk in the 6 tablespoons (85 grams) of unsalted butter until fully melted and incorporated.
  6. Pour the curd into a clean jar or container. Let it cool to room temperature, then cover and refrigerate. It will thicken further as it chills.

Notes

Stir constantly over low heat to prevent eggs from scrambling. Use room temperature eggs for best results. Straining the rhubarb puree ensures a smooth curd. Butter is added off the heat to preserve creamy texture. The curd thickens more as it cools. For dairy-free, substitute butter with coconut oil but expect a flavor change.

Nutrition

Keywords: rhubarb curd, easy rhubarb recipe, homemade curd, rhubarb dessert, simple curd recipe, no double boiler curd, rhubarb spread

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