Strawberry Rhubarb Curd Recipes
RHUBARB CURD
Don't know what to do with all that extra rhubarb in your garden? Make this tangy curd that's delicious on scones, toast, or in a yogurt parfait. Use thinner rhubarb stalks as they tend to be more tender and less stringy.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Place chopped rhubarb in a medium-sized saucepan. Add sugar, water, lemon juice, and salt. Bring to a boil over medium heat, reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft, about 10 minutes.
- Pour rhubarb mixture into a mini food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining rhubarb mixture to saucepan over low heat.
- Whisk egg yolks together in a small bowl. Slowly add reserved rhubarb mixture, whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Whisk in butter until melted and fully incorporated.
- Pour into a sterile jar and cool. Curd keeps in the refrigerator for up to 1 week.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.1 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 30.6 mg, Sugar 4.4 g
RHUBARB CURD
A balance of tangy and sweet this rhubarb curd recipe will have you skipping the pie. Rhubarb is meant to be used in more than strawberry pie recipes.
Provided by Sarah Mock
Categories Dessert Recipes
Number Of Ingredients 6
Steps:
- Remove the large leaves, wash the rhubarb and chop the rhubarb into 1" pieces.
- Place the cut rhubarb in a saucepot with ¼ cup sugar, and 4 tablespoons water over medium heat. Cook until the rhubarb falls apart, adding water by the tablespoon if the rhubarb sticks to the bottom of the pan. After a few minutes, the rhubarb has broken down and is pretty mushy.
- Use an immersion blender to puree the rhubarb, if you don't have an immersion blender, a food processor or blender will work. The rhubarb should be pretty smooth.
- Crack 4 eggs and place just the egg yolks in a bowl.
- Slice a whole vanilla bean in half, lengthwise, and scrape out the tiny vanilla seeds.
- Over a double boiler, on medium heat, whisk the egg yolks, the remaining ⅓ cup plus ⅛ cup sugar, the butter, lemon zest, lemon juice, and vanilla bean seeds until the sugar is dissolved. Keep in mind that heat plus eggs equal scrambled eggs. That is why we are doing this over a double boiler. It will be a gentle warming of the eggs to dissolve the sugar.
- Once the eggs have been warmed and sugars have been dissolved, SLOWLY pour the warm rhubarb puree into the egg mixture WHILE WHISKING VIGOROUSLY.
- Continue to whisk for 5 minutes until the curd has thickened slightly.
- This is my secret to cooling rhubarb curd. Pour the rhubarb curd into a shallow pan and cover with plastic wrap with the wrap TOUCHING the curd. This will help the curd cool faster.
- Store in the refrigerator and enjoy within 2 weeks.
Nutrition Facts : ServingSize 1 /4 cup, Calories 43 kcal, Carbohydrate 3 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 52 mg, Sodium 3 mg, Sugar 2 g, UnsaturatedFat 1 g
STRAWBERRY RHUBARB CURD
This sweet and slightly tart curd makes a great topping for homemade biscuits, scones, waffles, or just buttered toast! You can adjust the sweetness or tartness to your liking, depending on how sweet or tart the fruit is that you are using.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 20
Number Of Ingredients 7
Steps:
- Combine rhubarb, strawberries, and lemon juice in a saucepan over medium heat. Cover and cook, stirring occasionally, until mixture begins to boil, about 5 minutes. Reduce heat to low and cook 2 more minutes. Remove from heat and cool slightly.
- Pass mixture through a food mill, using the disc with the smallest holes. If you don't have a food mill, you can either puree the mixture with a food processor or immersion blender, or push it through a fine mesh strainer.
- Fill the bottom of a double-boiler with about 1 inch of water and bring water to a simmer. Combine the eggs, egg yolk, and sugar in the top of the double-boiler and whisk together. Place over the bottom of the double-boiler and continue whisking until the sugar is dissolved.
- Slowly whisk in the strawberry-rhubarb puree and continue whisking until the mixture is thick enough to coat the back of a metal spoon. Add butter and whisk until smooth.
- Pour into a sterile jar, cool to room temperature, and refrigerate for up to 3 weeks.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 3.3 g, Cholesterol 37.8 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 18.1 mg, Sugar 2.9 g
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