Rhubarb curd is a spring favorite! Creamy, tart, and sweet, you can use it on toast, on ice cream, stirred into yogurt, in between cake layers, and so much more.

STEP 1 Place chopped rhubarb, water, and sugar in a medium-large pot.

STEP 2 Cook over medium-low heat until  the rhubarb is soft.

STEP 3 Mash with a potato masher.  Leave some larger chunks if you like.

STEP 4 Whisk egg yolks, salt, and remaining sugar in a large mixing bowl

STEP 5 Whisking quickly, dribble the hot rhubarb into the egg yolks.

STEP 6 Once all hot rhubarb is whisked in, the egg yolks are now tempered.

STEP 7 Stir the tempered egg yolk mixture into the pot of mashed rhubarb.

STEP 8 Add butter and cook over medium-low heat until thick and creamy.

Get the full recipe with instructions, tips, and notes  via the link below!