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Don't know what to do with all that extra rhubarb in your garden? Make this tangy curd that's delicious on scones, toast, or in a yogurt parfait. Use thinner rhubarb stalks as they tend to be more tender and less stringy.

Recipe Summary

15 mins
25 mins
10 mins
12 ounces


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chopped rhubarb in a medium-sized saucepan. Add sugar, water, lemon juice, and salt. Bring to a boil over medium heat, reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft, about 10 minutes.n

  • Pour rhubarb mixture into a mini food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining rhubarb mixture to saucepan over low heat.n

  • Whisk egg yolks together in a small bowl. Slowly add reserved rhubarb mixture, whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Whisk in butter until melted and fully incorporated.n

  • Pour into a sterile jar and cool. Curd keeps in the refrigerator for up to 1 week.n


Cook's Note:

2 cups of chopped rhubarb is about 4 medium stalks.

Nutrition Facts

42 calories; protein 0.6g; carbohydrates 5.1g; fat 2.3g; cholesterol 42.2mg; sodium 30.6mg. Full Nutrition