Rhubarb Curd

Rhubarb Curd|Havocinthekitchen.com

With this delicious Rhubarb Curd, I am happily opening a rhubarb season at Havocinthekitchen.

Rhubarb Curd|Havocinthekitchen.com

Rhubarb Crisis

Don’t get too excited, though. With this Rhubarb Curd, I am likely closing my rhubarb season as well.

Indeed, something is definitely going on in Canada. I used to easily buy rhubarb throughout March late spring here in our local supermarkets. While last year I saw it a few times, this year it has vanished.

Is it a rhubarb crisis? Has the rough (Cold and rainy) spring affected it? I dunno. Anyways, I have seen rhubarb only twice this year. Once that happened at one little farmer market, but that was the way too far from Toronto to grab it. The second time I saw it in our backyard were Andrey has been growing some for me.

Not a lot, but at least it’s something.

Rhubarb Curd|Havocinthekitchen.com

Rhubarb Curd|Havocinthekitchen.com

Rhubarb Curd vs Other Recipes

Specifically, at the beginning of June, I cut 3 medium rhubarb stalks. Without the leaves, that was around 200 gr. What would you do with such a significant surplus of the fresh rhubarb? I always have a great list of ideas, but that time I needed to opt for only one.

Rhubarb Curd. No doubt. I have been planning on making it since last winter.

Well, we will have some more rhubarb later on, so I haven’t given up on it yet.

Rhubarb Curd|Havocinthekitchen.com

Rhubarb Curd|Havocinthekitchen.com

This Rhubarb Curd is an irresistible treat. I cannot say it has a really distinctive rhubarb flavor, but it has definitely got a palatable slightly tart aftertaste.  It’s a perfect addition to your toast, biscuits, crepes or even a cake (What about Victoria Sponge?)

Personally, I love eating curd just as it is. Out of jar.

What’s your favorite way to enjoy curd?

What’s the most unusual curd’s flavor you’ve tried?

Rhubarb Curd|Havocinthekitchen.com

Rhubarb Curd|Havocinthekitchen.com

Rhubarb Curd|Havocinthekitchen.com

Rhubarb Curd|Havocinthekitchen.com

Rhubarb Curd

Category: Breakfast & Brunch, Curd

Servings: about 4 cups


  • 2 cup sliced rhubarb (about 200-250 gr)
  • 5 egg yolks
  • 150 gr butter
  • 2/3 cup granulated sugar (or more, to taste)
  • juice of 3 lemons


  1. Place the rhubarb in a little saucepan and add 1/3 cup water. Bring to a delicate boil and then simmer for about 5 minutes or just until it's softened. Slightly cool the rhubarb and then process in the blender (with the liquid).
  2. In a medium, heavy bottomed saucepan, melt the butter over medium heat. Add the rhubarb puree, lemon juice, sugar, and yolks.
  3. Cook at medium heat, stirring frequently with a whisk, until thickened, for about 10-15 minutes (Usually it takes even less time).
  4. Cool and then keep refrigerated.
  5. Enjoy!




8 thoughts on “Rhubarb Curd

  1. What a fun recipe! I’ve only ever made lemon curd, but what a creative way to use your lone 3 stalks of rhubarb. They definitely went to a good cause here! But yes, this spring has been odd. It was brutally hot down here several weeks ago, but now it’s been chilly for the last week. Summer just needs to figure itself out! My garden is thinking it’s time to go into Fall hibernation mode, and that’s not acceptable!
    David @ Spiced recently posted…Pepperoni Pasta SaladMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge