Rhubarb Curd Recipe

Rhubarb Curd Recipe

Rhubarb Curd

I love rhubarb and use it in a multitude of ways.  Being a lover of lemon curd, I figured I would also like rhubarb curd so I set about developing and testing a recipe for it.  This delightful creamy curd can be used in the same ways as lemon curd  – sandwiching cakes together, spreading on scones, filling cookies, eclairs, macarons, and tarts, stirring into (or topping on) Greek yogurt for quick parfaits, and, well, its uses are only limited by your imagination!

Rhubarb Curd and Coconut Yogurt Parfait


  • 10 oz rhubarb, chopped into ½” chunks
  • 2 tbsp orange juice
  • 2/3 cup caster sugar
  • 2 tsp orange zest
  • 3 extra-large egg yolks, room temperature
  • 1 whole medium egg, room temperature
  • 3 tbsp unsalted butter, softened
  • caster sugar may also be known as fruit sugar, berry sugar, super fine sugar, or instant dissolving sugar
Read the whole recipe on My Island Bistro Kitchen