Tangy Rhubarb Curd Spread

Turn fresh rhubarb stalks into an ultra-smooth, zippy spread that’s a treat on everything from toast to pastries—even by the spoon! Every spring when rhubarb pops up, I whip this up and it always brightens up my mornings and desserts.

The first time I simmered up rhubarb curd, I was wowed by that wild pink. Now it’s my annual ritual during rhubarb season. My kids beg for it blended into yogurt as a special snack.

Ingredients

• Optional beet, hibiscus, raspberry, or strawberry powder: boosts pink if your rhubarb's light A pinch can make things really pop
• Pure vanilla extract: gives a cozy finishing touch Real vanilla is the way to go for best results
• High-quality butter: makes the mix silky and rich Grab real butter for that classic texture
• Just a bit of salt: keeps the flavors nice and balanced Tames down the sharpness, too
• Big eggs: they’re what thickens and smooths things out Pick the freshest eggs for golden color
• Evaporated cane sugar: makes it sweet but lets rhubarb shine Pick your favorite sugar for extra good flavor
• Water: toss in a splash at the start to help everything soften and not stick
• Fresh thin-sliced red rhubarb: brings a tart kick with lovely color Choose the firmest, deeply red stalks you can find

Step-by-Step Instructions

Chill and Serve:

Let the mixture rest at room temp before moving it to the fridge Let it hang out for three to four hours to fully thicken You can dig in warm over pancakes or waffles if that’s more your style

Optional Straining:

For extra-smooth curd or if you spot any cooked egg bits strain with a fine-mesh sieve

Finish with Butter and Vanilla:

Turn off the heat Mix in the butter and vanilla Let them melt in to make the texture dreamy Stir now and then as it cools so a skin doesn’t set up

Cook to Thicken:

Heat on medium or medium-high Stir all the time Watch for it to thicken and just bubble a bit It’ll get shiny and coat a spoon when it’s ready

Mix in Sugar Eggs and Salt:

Add eggs sugar and that pinch of salt Whisk until the whole thing looks even and glossy Take your time so the result’s super smooth

Cool Before Adding Eggs:

Once you’ve puréed return the mixture to a clean pan Give it a few moments to cool down This keeps the eggs from cooking too fast

Purée Until Smooth:

As soon as the rhubarb softens blend it until totally smooth Got a high-speed blender? You can skip straining if you get all the lumps out

Cook the Rhubarb Down:

Lower the heat, cover up, and simmer until the rhubarb’s super soft—usually in eight to ten minutes Give it a stir every so often so nothing sticks and every chunk goes tender

Prepare the Rhubarb:

Put your sliced rhubarb in a small pan Add a little water Stir as it starts cooking until you see some juice Then turn up the heat to bring it all to a boil

Pin it

Rhubarb brings a killer jewel-pink color to every batch, and I always think of spring markets when I see it My best memories are my kids sneaking mouthfuls cold from the jar With deep red stalks, the color’s next-level gorgeous

Storage Tips

Spoon cooled rhubarb curd into a super clean jar and seal it up tight Pop it in the fridge where it’ll last a good two weeks Make sure it’s cooled before you close it up If you get a little watery layer up top, a quick blot with a paper towel fixes it right up

Ingredient Swaps

If your rhubarb runs green, just pinch in some berry or beet powder to bump the color No vanilla? Citrus zest brings a zippy note Instead of butter, you can use a plant spread for dairy-free, just expect it to be a tad softer

Ways to Serve

Spread on toast, layer over scones, swirl through Greek yogurt, or fill up cakes and tarts Top off pancakes or crepes for brunch or swirl through cheesecake or ice cream Just a bit in your oatmeal perks up breakfast too

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Rhubarb Fun Fact

Long ago, rhubarb was all about medicine and not dessert Only when sugar turned affordable did folks start baking it into pies and jams I still think nothing beats that blast of tang and sweet in the first spoonful

Frequently Asked Questions

→ How can I make rhubarb curd super smooth?

First blend your softened rhubarb really well. Then pour the finished curd through a fine strainer to catch any tough bits. That gets you that extra creamy finish.

→ Is it ok to tweak how sweet or tart it is?

Totally! Try it before cooling and add extra sugar if you need. Some rhubarb is more sour, so just taste and adjust as you go.

→ What makes the color pop in rhubarb curd?

Bright red rhubarb stalks create that pink color. If your stalks are green, use a pinch of beet powder or a little raspberry or strawberry powder to brighten it up naturally.

→ What's the best way to chill and store it?

Just seal it up in a container and stick it in your fridge. It’ll hold up for about two weeks. Give it a good stir before you use it.

→ Do I really need a blender for this?

While a blender or stick blender helps you get that smooth texture, you can also strain by hand. Blending just makes the job easier, especially for getting out rhubarb strings.