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Lyna Recipes

Easy Rhubarb Curd for Toast, Pancakes & Desserts

A smooth and tangy rhubarb curd recipe perfect for toast, desserts, pancakes, yogurt, or cake fillings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1.5 cups
Ingredients Method Notes

Ingredients
  

  • 3 cups rhubarb chopped
  • 1 tbsp water
  • 1/2 cup sugar
  • 3 large eggs
  • 1/4 cup butter
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • Optional: powdered freeze-dried strawberry raspberry, hibiscus, or beet powder for colo

Method
 

  1. Add chopped rhubarb, water, and sugar to a saucepan over medium heat.
  2. Cook for 8–10 minutes, stirring occasionally, until rhubarb completely softens.
  3. Blend or mash mixture until smooth, then let cool slightly.
  4. Whisk eggs in a separate bowl until combined.
  5. Slowly whisk warm rhubarb mixture into eggs to temper them.
  6. Return mixture to low heat and cook while stirring constantly until thickened, about 5–7 minutes.
  7. Remove from heat and stir in butter, vanilla, and salt until smooth and glossy.
  8. Transfer to jars or containers and chill completely before serving.

Notes

Cook the curd gently to avoid scrambling the eggs. If your rhubarb is very green, adding a small amount of berry or hibiscus powder helps improve the color naturally. Store refrigerated for up to 1 week.