Rhubarb Dessert with Lemon Curd and Yogurt

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This rhubarb dessert in a glass with lemon curd and lemon cream is an easy no-bake spring dessert made with fresh rhubarb compote, creamy lemon curd, and a light yogurt-based cream. Perfect for Easter or entertaining, this simple rhubarb recipe is quick to prepare and full of bright, fresh flavors.

A rhubarb dessert in a glass with lemon curd and lemon cream that somehow manages to be fresh, creamy, tangy, and slightly addictive all at once.

Rhubarb brings the drama (as always), lemon curd adds that silky sweetness, and the lemon cream ties everything together in a way that feels almost suspiciously effortless.

Also: no baking. Which, honestly, already makes it a winner.

You will love this dessert because

• An easy no-bake dessert perfect for spring and Easter
• The balance of sweet, tangy, and creamy is just right
• Looks impressive, but is secretly very low effort Can be made ahead → ideal for guests

Tips & Variations

• Use red rhubarb if you can → better flavor and color
• Keep the heat low for the lemon curd → no scrambled eggs, please
• Add cookies last if you want them crunchy Tastes even better after chilling for a bit
• Add strawberries → softer, sweeter flavor
• Use meringue instead of cookies → perfect Easter vibe
• Swap cookies for ladyfingers → tiramisu-style
• Skip the lemon curd → lighter, quicker version
• Add vanilla to the cream → rounder flavor

For more rhubarb recipes, try my German Rhubarb Cheesecake with Quark & Streusel and my rhubarb ice cream.

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Rhubarb Dessert in a Glass with Lemon Curd and Yogurt

This rhubarb dessert in a glass with lemon curd and lemon cream is an easy no-bake spring dessert that comes together in no time. Made with tangy rhubarb compote, creamy lemon curd, and a light yogurt cream, it’s perfect for Easter or when you need a quick and impressive dessert for guests. A simple rhubarb recipe with fresh flavors and minimal effort.

Course Dessert

Cuisine American, German

Keyword lemon curd dessert, rhubarb dessert

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Calories 200 kcal

Ingredients

For the Rhubarb Compote

• 1 lb rhubarb about 450–500 g, chopped
• 1/4 cup sugar
• 1 tbsp lemon juice
• 3 –4 tbsp water

For the Lemon Curd

• 4 egg yolks
• 1 cup sugar
• 1/2 cup lemon juice
• 1/2 cup 1 stick butter
• pinch of salt
• 1 tbsp lemon zest
• or use store-bought — we’re not judging

For the Lemon Cream

• 1 lemon zest + a little juice
• 3/4 cup yogurt Greek yogurt works great
• 1 1/4 cups mascarpone
• 2 tbsp powdered sugar
• For Assembly
• about 8 cookies graham crackers, digestive biscuits, or ginger cookies

Instructions

How to Make This Rhubarb Dessert

1. Make the Rhubarb Compote
2. Add chopped rhubarb, sugar, lemon juice, and water to a saucepan.
3. Simmer over medium heat for about 8–10 minutes until soft and slightly jammy.
4. Let cool completely.

Make the Lemon Curd

1. In a heatproof bowl, whisk together egg yolks, sugar, and lemon juice.
2. Place over a double boiler and heat gently, stirring constantly, until thickened.
3. Stir in butter until smooth, then add salt and lemon zest.
4. Let cool completely.

Make the Lemon Cream

1. Wash the lemon and finely zest it.
2. In a bowl, mix yogurt, mascarpone (or quark), and powdered sugar until smooth.
3. Add lemon zest and a small splash of lemon juice.
4. Taste and adjust — it should be fresh, lightly tangy, and not overly sweet.

Assemble the Dessert

1. Layer into glasses:
2. Lemon curd
3. Rhubarb compote
4. Lemon cream
5. Crushed cookies
6. Repeat if you want those pretty layers.
7. Chill briefly or serve right away.