Rhubarb curd

When I set out to make rhubarb curd, I imagined a jar full of shockingly pink spread to dollop on toast, scones, and ice cream. As it turns out, my eggs were so deep yellow in color that the final result looked more like traditional lemon than rhubarb. A bit disappointing, yes, but the flavor was so lovely that I quickly rebounded from this minor misfortune.

Welcome to rhubarb season! Enjoy the short harvest with this Rhubarb Curd—perfect for adding to a tart or cake, atop yogurt or spread on waffles.

Stunning homemade rhubarb curd. This silky and velvety smooth treat is so lovely to spoon on your scones, muffins or buttered toast!

You most likely don’t need another rhubarb recipe at this time of year. There are the most beautiful recipes all over my favorite blogs. Helen’s exquisite Poached Rhubarb with Lavender Panna Cotta. Aran’s lovely Stewed Rhubarb with Lemon and Buttermilk Sherbet. Jess’s tempting Rhubarbsauce. Ashley’s yummy Rhubarb Ice Cream. Molly’s delightful Roasted Rhubarb. The list …

Rhubarb Bars are the epitome of spring and early summer! Bright and tangy rhubarb curd with a touch of ginger gets layered on top of a buttery shortbread crust and topped with a silky Swiss meringue. It is sweet, tart, and buttery all in one delicious bar. These rhubarb curd bars have amazing balance in flavors and textures, and are the perfect spring dessert bake.

Deliciously tart and fantastically creamy, luscious rhubarb curd is a spring and summer treat not to be missed. Spread it on toast or use it for filling cakes, topping ice cream, or slathering on pancakes.

Bright and tangy Rhubarb Curd Bars with a touch of ginger are layered on top of a buttery shortbread crust and topped with a silky Swiss meringue. Rhubarb Cur…

Rhubarb curd is easy to make and so versatile in the kitchen. Buy rhubarb when it's in season and freeze it to make curd any time of year.

Sweet strawberries and rhubarb cooked down into a smooth and creamy curd. Add it to your breakfast today!

I keep a jar of fresh raspberry rhubarb syrup on hand in the refrigerator during the spring and summer. We use that beautiful syrup to flavor lemonades and cocktails. When I have plenty of the syrup on hand, I simply use 1 cup of that syrup to make this curd. If not, I make a fresh batch of syrup, using 1 cup to make curd and keeping the rest on hand in the refrigerator.