A jar of creamy, light brown spread surrounded by pink rose petals.

Rhubarb Curd

07/29/2025 | Bonia Bakery |

I have a confession: until this past spring, I had never actually tried rhubarb. I would always see its bright pink stalks at the grocery store or in recipes floating around online, but I never picked it up. That all changed when rhubarb season rolled around this year and I kept seeing it everywhere on social media. Curiosity finally got the best of me—and I’m so glad it did.

One bite and I realized what I had been missing. Rhubarb is tart, tangy, and unlike any other fruit or vegetable (because technically, it’s both). It has this unique, zippy flavor that practically screams spring. Once I tried it, I knew I had to experiment with a recipe of my own.

That’s how this rhubarb curd came to be. It’s silky, custardy, and the prettiest shade of blush pink. The flavor balances tart rhubarb with just the right amount of sweetness and butter, creating something that feels both fresh and indulgent.

I love this curd because it’s so versatile—you can spoon it over yogurt, swirl it into cakes, layer it in tarts, or just enjoy it straight from the jar (guilty). It’s the kind of recipe that feels special but doesn’t require much effort, and to me, it’s the perfect way to give rhubarb its well-deserved spotlight before summer berries take over.

So if you’ve been on the fence about rhubarb, let this be your sign to finally give it a try. A jar of this curd is like capturing late spring in the most delicious way possible.

Ingredients

  • 110 g sugar
  • 2 large eggs
  • 200 g rhubarb, chopped
  • Juice of 1 lemon (~3 tbsp)
  • 1 tsp vanilla extract
  • 3 tbsp butter
  • 1–2 tbsp freeze-dried strawberries (optional, for color and extra flavor)

Directions

  1. Whisk together the sugar and eggs in a heat-safe bowl until smooth.
  2. In a small saucepan, cook the rhubarb, lemon juice, and vanilla over medium heat until the rhubarb is soft (about 8 minutes).
  3. Slowly whisk the hot rhubarb mixture into the egg mixture, tempering it so the eggs don’t scramble.
  4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (about 8–10 minutes).
  5. Stir in the butter until the curd is silky and smooth.
  6. Add in freeze-dried strawberries, if using, for a boost of flavor and an even deeper pink hue.
  7. Optional: blend the curd for an extra smooth texture.
  8. Transfer to clean jars and refrigerate. The curd will keep for 1–2 weeks.