Recipe: Rhubarb Curd

Cheryl Paff

Cheryl Paff › Cheryl Paff is the owner of Black-Eyed Suzie’s Upstate, a catering company and traveling food ...


Nothing says Spring like rhubarb. If you like lemon curd, you’ll probably like this rhubarb curd too. I like to spread it on crepes and then roll them up for a weekend breakfast or a sweet snack.

(Makes about 2 Cups and will keep in the fridge for about a week)
Rhubarb Curd

6 Stalks of Rhubarb

1/3 Cup Sugar

1 Tbsp Lemon Juice

1 Tbsp Water

6 Egg Yolks

1/2 Cup Sugar

2 Tbsp Lemon Juice

Pinch Salt

2 Tbsp Unsalted Butter – cubed


Rhubarb – Joan Reynolds, Bearsville, NY

Eggs – Lucie Piedra – East Durham, NY

Butter – Cabot, VT


Slice the rhubarb into chunks. You should have about 2 1/2 cups. Place in a sauce pan with 1/3 cup sugar, 1 Tbsp lemon juice and 1 Tbsp water. Stew over medium-low heat stirring occasionally until the rhubarb falls apart, about 15 minutes. Set aside to cool. Puree until smooth. You should have about 1 cup of rhubarb puree.

Whisk the egg yolks, 1/2 cup sugar and salt in a bowl and place over a double boiler on medium-low heat whisking constantly. Add 1 cup of rhubarb puree and continue to whisk until the mixture reaches 160°, about 10 minutes. Remove from the heat and whisk the butter in one chunk at a time.

Cool to thicken.

What is your favorite way to enjoy rhubarb?

This recipe originally appeared It is re-posted here with permission of the author.

Photo Credit: Cheryl Paff

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