Strawberry Rhubarb Curd

Sweet Strawberries and Rhubarb cooked down in to a smooth and creamy curd. Add it to your breakfast today.

Preparation 20 mins
Cook Time 20 mins
Total Time 0:40


  • 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


  1. 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.
  2. Once it's done, transfer the fruit to a large bowl to cool for 15 minutes.
  3. 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 for until an candy thermometer reads 160°F.
  4. 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.
  5. Store in clean jars in the fridge.
  6. Serve on toast, between cake layers or bake with it.


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