Name: Strawberry Rhubarb Curd
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 32
Ingredients: 1 pound rhubarb stalks, cut into 1 inch pieces; 10 ounces strawberries, washed, hulled, and cut in quarters; 1/2 cup sugar; 1/2 cup water; Pinch of salt; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 3/4 cup sugar; 8 egg yolks; 10 tablespoons butter

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Pick some fresh strawberries and cook them with rhubarb for this amazing homemade strawberry rhubarb curd recipe.

Strawberry Rhubarb Curd

I love that strawberry season is quickly approaching. I have a lot of new strawberry plants coming up this year, and I am hoping that I get a few good berries out of them. It would be nice if the bunnies left me a few this year… However, they didn’t, so it’s a good thing that there are a few strawberry farms within an hour drive of me. I love heading over to one in particular and picking them early in the morning. Oh! I can’t wait! And fresh rhubarb is in the grocery stores so I decided to make some yummy Strawberry Rhubarb Curd.

I’ve always wanted to try rhubarb, but I never worked up the guts to actually carry through. I’ve bought it once before, but let it go bad in the fridge. I know, I know… Just make something!

So when I saw it in the stores, I bought a pound and made a commitment to make something. I always knew that strawberries and some sugar could sweeten up anything, so I figured I’d play it safe and make some curd.

I’m so happy that I did!

There is a hint of lemon along with the strawberry flavor. I’m not sure if I even “taste” the rhubarb. It’s just a sublime sweetness that I love. I want to put it on everything. Don’t let the eight egg yolks throw you. Save the whites to make some meringue shells with.

It would be great with cookies, in a cupcake, between cake layers, on toast, baked into Monkey Bread, or just eaten as is! It was wonderful.

This recipe is part two of a three part series including homemade creme fraiche and Strawberry Meringues.

Yield: 32

Strawberry Rhubarb Curd

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

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

1 pound rhubarb stalks, cut into 1 inch pieces
10 ounces strawberries, washed, hulled, and cut in quarters
1/2 cup sugar
1/2 cup water
Pinch of salt
2 tablespoons lemon juice
1 teaspoon lemon zest
3/4 cup sugar
8 egg yolks
10 tablespoons butter

Instructions

Place the rhubarb, strawberries, sugar, water, and salt into a large pot. Cook over medium heat for 30 minutes, until the fruit breaks down and the mixture is very thick.
Once it’s done, transfer the fruit to a large bowl to cool for 15 minutes.
In the same pot, combine the lemon juice, lemon zest, sugar, and egg yolks and whisk well. Turn heat to low add the rhubarb/strawberry mixture in three additions. Cook, stirring constantly until a candy thermometer reads 160°F.
Remove from heat, and add butter, piece by piece, whisking well. When all the butter has been added, strain mixture through a medium mesh strainer. This will take some time and require you to “push” the curd through and extract the pulp. I had to wash my strainer after each addition.
Store in clean jars in the fridge.
Serve on toast, between cake layers, or bake with it.

Notes

Recipe from One Vanilla Bean.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 82Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 56mgSodium: 36mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 1g

Nutrition information isn’t always accurate.

Blueberry Curd - Dieter's Downfall

Wednesday 13th of May 2015

[…] thing with curds is that they are so versatile. I’ve made lemon, strawberry, passion fruit, strawberry rhubarb, and coconut. All were […]

Kelley Wilson

Sunday 18th of May 2014

I have never tried rhubarb either, something about it just looks gross to me. Maybe this would be a good way to do it.

Karyn Granrud

hahaha! I thought so too, but could that many people be wrong? I figured I had to at least give it a shot. I'm glad I did!

ctrochelman

Saturday 17th of May 2014

What a fantastic idea! I made orange curd recently and loved it....and we have a big rhubarb plant with tons of fruit! What a great way to make use of it!

Orange curd sounds so good! I'd mix that into vanilla ice cream! I wish I had a rhubarb plant. Are they hard to grow?

Daniela

Thursday 15th of May 2014

Yummy!

Thank you.

Jelli

Wednesday 14th of May 2014

This sounds so good! I love strawberry rhubarb jam and strawberry rhubarb pie. In fact, just as I began typing those words my mouth started watering. Great first recipe for experimenting with rhubarb. Thanks for sharing it with us!

It was a great beginning. I've got to make more with it while it's in season.