Rhubarb curd is a delicious fruit spread which is a tangy twist on classic lemon curd. This recipe for microwave rhubarb curd is quick and easy and produces a thick and creamy spread you can spread on toast or use in baking.
I am a great fan of rhubarb so when it is in season I always buy some each week to cook with. I love it in the classic rhubarb sponge pudding and in an easy rhubarb cake.
Another of my food favourites is all kinds of fruit curd. I make apricot, orange, peach, strawberry and blackcurrant curd among others!
So I decided it was high-time I combined my passion for rhubarb and curd into one and developed and shared my rhubarb curd recipe.
Get all my tips for making fruit curd the easy way here. No double boiler needed and no stirring a pan for ages!
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Why You’ll Love This Recipe
- Quick to prepare
- Creamy and tangy
- Versatile – spread it on bread, toast, scones or use it to fill cakes, tarts or stir into yoghurt…
- Delicious rhubarb flavour
Ingredients
Here’s what you will need for this recipe. Get the quantities in the recipe card at the end of the post.
- rhubarb – fresh rhubarb stalks work best.
- sugar – caster sugar is ideal.
- butter – unsalted butter works best.
- eggs – medium free-range eggs are my choice.
- beetroot powder – not shown, optional. I normally use a tiny amount of this to give the curd more of a pink tinge. Otherwise it can be more yellow-y from the egg yolks and butter.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this rhubarb curd recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Chop the rhubarb and put it in a small pan with 1 and a half tablespoons of water and 1 tablespoon of sugar. Bring to a simmer and cook until soft and juicy (10-12 mins).
Step 2. Leave the stewed rhubarb to cool.
Step 3. Push the cooled rhubarb through a sieve using a large spoon into a bowl to produce puree.
Step 4. You will be left with the pulp/fibres of the rhubarb in the sieve, which can be discarded, and rhubarb puree in the bowl which you are going to use.
Step 5. You should end up with approx. 300 ml of rhubarb puree.
Step 6. In a microwaveable bowl, add the rhubarb puree, butter, eggs and sugar. Mix well to combine. Then microwave it for 1 minute on high. Stir well. Cook for 4 further 1 minute intervals, removing from the microwave and stirring well after each minute.
Step 7. You should find that your curd has turned glossy and thick and coats the back of a spoon. Optionally at this point, add the beetroot powder for colour. If using I recommend sifting it in and beating until it is fully combined.
Step 8. Pass the curd through a sieve once more to remove any stringy pieces of egg or lumps produced during cooking.
Cook’s Tips
- Use fresh, firm rhubarb stalks for the best flavour and colour.
- Sieve the cooked rhubarb mixture for an extra smooth, silky curd.
- Stir vigorously after each minute of cooking in the microwave to prevent the eggs from scrambling and to achieve a smooth texture.
- The curd will continue to thicken as it cools.
- For a brighter pink colour without using beetroot powder, use red rhubarb varieties when available.
Serving Suggestions
- Spread on toast, crumpets, scones, or English muffins.
- Spoon over pancakes, waffles, or French toast.
- Swirl into Greek yogurt or overnight oats for breakfast.
- Use as a filling for cakes, cupcakes, tarts, Bakewell tarts or meringue pies.
- Layer into trifles, parfaits, or dessert pots.
- Serve alongside shortbread biscuits for an easy dessert.
- Dollop onto cheesecake or vanilla ice cream.
- Fold into whipped cream to create a simple rhubarb mousse.
Variations
- Vanilla rhubarb curd – Add vanilla extract or vanilla bean paste.
- Strawberry and rhubarb curd – Blend in a handful of strawberries when cooking the rhubarb.
- Raspberry rhubarb curd – Combine rhubarb with raspberries for a deeper colour and flavour.
- Tangier rhubarb curd – Add the juice of half a lemon to the rhubarb puree before cooking.
Storage
- Store rhubarb curd in a clean, airtight jar or container in the refrigerator.
- Refrigerate for 1-2 weeks.
- Always use a clean spoon when serving to maintain freshness.
- Freeze in freezer-safe containers for up to 1 year.
Related
Looking for more recipes like this? Try these curds and jams next:
Recipe
Rhubarb Curd
Ingredients
- 450 g (1 lb) rhubarb
- 1½ tbsp water
- 1 tbsp caster sugar
- 110 g (½ cup + 1 tbsp) caster sugar (superfine sugar)
- 50 g (3 tbsp + 2 tsp) unsalted butter
- 2 medium free-range eggs
- ¼ tsp beetroot powder optional
Equipment
Instructions
- Chop the rhubarb and put it in a small pan with 1 and a half tablespoons of water and 1 tablespoon of sugar. Bring to a simmer and cook until soft and juicy (10-12 mins).450 g / 1 lb rhubarb, 1 tbsp caster sugar, 1½ tbsp water
- Leave the stewed rhubarb to cool.
- Push the cooled rhubarb through a sieve using a large spoon into a bowl to produce puree.
- You will be left with the pulp/fibres of the rhubarb in the sieve, which can be discarded, and rhubarb puree in the bowl which you are going to use.
- You should end up with approx. 300 ml of rhubarb puree.
- In a microwaveable bowl, add the rhubarb puree, butter, eggs and sugar. Mix well to combine. Then microwave it for 1 minute on high. Stir well. Cook for 4 further 1 minute intervals, removing from the microwave and stirring well after each minute.110 g / ½ cup + 1 tbsp caster sugar (superfine sugar), 50 g / 3 tbsp + 2 tsp unsalted butter, 2 medium free-range eggs
- You should find that your curd has turned glossy and thick and coats the back of a spoon. Optionally at this point, add the beetroot powder for colour. If using I recommend sifting it in and beating until it is fully combined.¼ tsp beetroot powder
- Pass the curd through a sieve once more to remove any stringy pieces of egg or lumps produced during cooking.
Notes
- Store rhubarb curd in a clean, airtight jar or container in the refrigerator.
- Refrigerate for 1-2 weeks.
- Always use a clean spoon when serving to maintain freshness.
- Freeze in freezer-safe containers for up to 1 year.
- Use fresh, firm rhubarb stalks for the best flavour and colour.
- Sieve the cooked rhubarb mixture for an extra smooth, silky curd.
- Stir vigorously after each minute of cooking to prevent the eggs from scrambling and to achieve a smooth texture.
- The curd will continue to thicken as it cools.
- For a brighter pink colour without using beetroot powder, use red rhubarb varieties when available.
- Spread on toast, crumpets, scones, or English muffins.
- Spoon over pancakes, waffles, or French toast.
- Swirl into Greek yogurt or overnight oats for breakfast.
- Use as a filling for cakes, cupcakes, tarts, Bakewell tarts or meringue pies.
- Layer into trifles, parfaits, or dessert pots.
- Serve alongside shortbread biscuits for an easy dessert.
- Dollop onto cheesecake or vanilla ice cream.
- Fold into whipped cream to create a simple rhubarb mousse.
- Vanilla rhubarb curd – Add vanilla extract or vanilla bean paste.
- Strawberry and rhubarb curd – Blend in a handful of strawberries when cooking the rhubarb.
- Raspberry rhubarb curd – Combine rhubarb with raspberries for a deeper colour and flavour.
- Tangier rhubarb curd – Add the juice of half a lemon to the rhubarb puree before cooking.
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