Rhubarb curd

Prep 15 min
Total 25 min
Makes 2 cups



1 cup
granulated sugar
2 cups
finely chopped rhubarb, about 6 stalks
1/4 cup
2 tbsp
1/4 cup
cold unsalted butter, cut into 6 cubes


  • WHISK eggs with 3/4 cup sugar in a large bowl.
  • COMBINE rhubarb with remaining 1/4 cup sugar and water in a medium saucepan set over medium-high. Bring to a boil, then reduce heat to medium. Gently boil until rhubarb is soft, 7 to 8 min. Remove from heat. Whisk rhubarb until smooth. Whisk in lemon juice.
  • WHISK rhubarb mixture slowly into egg mixture. Scrape back into saucepan and set over medium-low. Continue cooking, stirring constantly with a wooden spoon, until thick, about 10 min. Remove from heat and stir in butter, a cube at a time, until smooth. Chill completely before using.
  • Tip: Whirl mixture in a blender for an extra-smooth texture.


Chatelaine Quickies: how to make 3-ingredient rhubarb ice cream

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