This delicious Strawberry Rhubarb Curd recipe is based on my strawberry curd recipe and easy to make. To ensure a thick curd (without using cornstarch) and a beautiful pink color, I macerate the fruit, then cook it into a puree before combining it with the other ingredients. This method extracts the most flavor and color possible from the fresh strawberries and rhubarb. The final curd is thick, creamy, fruity, and perfect as a dessert topping or a tart filling.
Jump to:
- About This Strawberry Rhubarb Curd
- Strawberry Rhubarb Curd Ingredients
- How to Make Strawberry Rhubarb Curd
- What To Do With Strawberry Rhubarb Curd
- How to Store the Curd
- How to Fix a Runny Curd
- Pro Tips for Making This Recipe
- If You Like This Recipe, Try These Recipes
- Easy Strawberry-Rhubarb Curd (No Cornstarch)
About This Strawberry Rhubarb Curd
If you've seen my other strawberry recipes, you know that strawberries are one of my favorite fruits and when strawberry season starts here in Oregon, I can't get enough of them. Since strawberries and rhubarb come into season about the same time they're delicious when combined, especially in this strawberry rhubarb curd.
Texture: I love making fruit curds and this strawberry rhubarb curd is number 17. The first time I made strawberry curd I had to use cornstarch to thicken it. After testing it a few times, I learned that cooking the fruit first into a puree, therefore reducing the liquid, ensured a nice thick creamy curd.
Flavor: For the best flavor and color use in-season strawberries that are red all the way through, and use rhubarb that's pink in the center (if you can find it). For an extra pop of flavor use pure vanilla extract or even a whole vanilla bean.
For more ideas on fruit curds check out my other fruit curd recipes on the blog. There are 16 to choose from. Some of my favorites include:
Strawberry Rhubarb Curd Ingredients
You'll need the following ingredients for this creamy, fruity curd:
- Fresh Strawberries: Use strawberries that are naturally sweet and if possible red in the center. That will give the best flavor and color for the curd.
- Fresh Rhubarb: The rhubarb stalks should be bright red with a slight shine to them. Don't use rhubarb that is shriveled or dried up. This recipe depends on the juice from the rhubarb for flavor and color.
- Granulated Sugar: Sugar adds sweetness, but the main purpose of the sugar is to combine with the eggs to create a creamy custard. The sugar breaks up the protein clumps in the eggs, which results in raising the temperature in which the eggs set. Permitting the egg proteins to set slow and disperse with the other ingredients results in a smooth and creamy curd.
- Pure Vanilla Extract: Vanilla extract is a great flavor enhancer especially when combined with strawberries.
- Fresh Lemon Juice: The lemon juice adds a little tartness to the curd and complements the natural flavor of the rhubarb and strawberries.
- Large Eggs: The eggs thicken the curd and create a creamy texture. They also make a stable emulsion - meaning the curd won't separate or break apart when it cools.
- Unsalted Butter: Butter adds richness to the curd and helps make the curd satiny smooth. If you are allergic to dairy you can make the curd without butter. It will be a little less creamy, but still taste delicious.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Strawberry Rhubarb Curd
This recipe is fun to make and shows you how to make fruit curd with other fruits besides lemon and lime.
Step 1: Combine the strawberries, rhubarb, sugar, and lemon juice in a saucepan and let it macerate for 30 minutes.
Step 2: Cook the fruit until soft. Then puree it with a stick blender or a mini processor.
Step 3: Add the eggs and the remaining sugar to the strawberry and rhubarb puree.
Step 4: Cook the curd until it reaches the right temperature and is thick enough to coat the back of a spoon.
The temperature is listed in the recipe to ensure that you have cooked the strawberry rhubarb curd enough so it will thicken as it cools. As the curd starts to thicken and steam rises from the surface, check the temperature often using an instant-read thermometer.
Don't let the curd boil. Boiling curd will cause it to curdle and create a grainy texture. If the curd does curdle, strain it twice through a fine-mesh strainer, to remove the grainy bits. If that doesn't work, process it in a blender to try and smooth it out.
Step 5: Scrape the strawberry-rhubarb curd into a stainless steel bowl and refrigerate for 3 hours until it's chilled and thickened.
What To Do With Strawberry Rhubarb Curd
You can use this fruit curd as the star ingredient for desserts or breakfast including:
- Mini Strawberry Rhubarb Tarts
- Use as topping for waffles, pancakes, or toast
- Use a topping for ice cream
- Combine it with whipped cream for an easy no-bake dessert
How to Store the Curd
Refrigerate: The strawberry-rhubarb curd can be stored in the refrigerator in an airtight container for up to 2 weeks.
Freezer: The curd can be frozen for up to a year. Place it in an airtight freezer-safe container. When ready to use the curd, let it thaw in the refrigerator for 24 hours until soft and spoonable.
How to Fix a Runny Curd
- Refrigerate: Make sure you have refrigerated the curd for at least 3 hours.
- Cook it More: You may not have cooked the curd long enough. The eggs need to reach a temperature of at least 170°F. Gently reheat the curd over medium heat, whisking constantly. Check the temperature with a thermometer or look for signs like the curd coating the back of a spoon and leaving trails when whisked.
- Add An Extra Egg Yolk: Whisk an additional egg yolk in a small bowl, then slowly drizzle it into the warm curd while whisking continuously. Return the curd to heat and cook for another 5-10 minutes, stirring frequently.
- Add Cornstarch: Though not my favorite way to thicken a curd in a pinch adding cornstarch will work. Make a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of water until smooth. Whisk it into the warm curd, then cook over medium heat, stirring constantly until thickened. Don't overcook, or the curd can become gummy.
Pro Tips for Making This Recipe
- Don't rush cooking the curd. Cook it on low heat so the eggs don't cook too quickly. If the heat is too high the curd will become gummy.
- Use a nonreactive (stainless steel) saucepan to make the curd. An aluminum pan will react with the acid in this fruit and affect the taste.
- Use a thermometer to check the temperature of the curd to ensure that it cooks long enough without boiling.
- Use unsalted butter for this recipe. Salted butter will create an off taste.
- If using the curd to make a tart, you can pour the warm curd directly into the prepared tart shell.
If you make this strawberry rhubarb curd please leave a rating and a comment below.
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Easy Strawberry-Rhubarb Curd (No Cornstarch)
Ingredients
- 2 cups (227 grams) fresh strawberries chopped
- 2-1/4 cups (227 grams) fresh rhubarb cut into 1/2-inch pieces
- 3/4 cup (150 grams) granulated sugar
- 1 tablespoon lemon juice
- 4 large (80 grams) egg yolks
- 2 large (100 grams) eggs
- 1-1/2 teaspoons pure vanilla extract
- 6 tablespoons (85 grams) unsalted butter cut into 4 pieces.
Instructions
- Combine the strawberries, rhubarb, 1/4 cup of sugar, and lemon juice in a 3-quart saucepan. Stir the ingredients together and let it sit for 30 minutes. The sugar will draw the moisture out of the strawberries and rhubarb.
- Place the pan over high heat and bring it to a boil. As soon as it comes to a boil, reduce the heat to medium and cook the fruit until the rhubarb turns soft and be easily smashed with the back of a spoon. The mixture should be very thick. If it gets too dry before the rhubarb is tender add 2 tablespoons of water. Once the rhubarb is tender, puree the mixture with a hand blender or in a mini food processor until all the fruit is broken down and the puree is smooth. Let the puree cool to room temperature, about 80°F. Clean out the saucepan.
- Place a stainless steel or other heatproof bowl next to the stove with a coarse strainer on top of the bowl.
- Pour the cooled puree back into the saucepan. Add the remaining sugar to the puree and whisk to combine. Taste the mixture and determine if you want to add a little more sugar. If so, add the sugar 1 tablespoon at a time, tasting after each addition. Don't add more than 4 tablespoons. Add the egg yolks, and whole eggs to the puree and whisk the ingredients together.
- Return the pot to the stove and continuously whisk over medium-low heat until the curd reaches a temperature of 185°F. Once it reaches temperature, remove the pan from the heat, and stir in the vanilla extract. Then whisk in the butter , one piece at a time.
- Scrap the curd into the strainer and use the back of a tablespoon to push the puree through into the bowl below. Cover the surface of the curd with plastic wrap and refrigerate for 3 hours. Covering the surface of the curd with plastic keeps a skin from forming on top of the curd.
- You should have 2 cups of strawberry-rhubarb curd.
How to Store the Curd
- Refrigerate: The curd can be stored in the refrigerator in an airtight container for up to 2 weeks.
- Freezer: The curd can be frozen for up to a year. Place it in an airtight freezer safe container. When ready to use it, let it thaw in the refrigerator for 24 hours before using it.
Notes
- Don't rush cooking the curd. Cook it on low heat to make sure the eggs are cooked too quickly. If the heat is too high the curd will become gummy.
- Use a nonreactive (stainless steel) saucepan to make the curd. An aluminum pan will react with the acid in this fruit and affect the taste.
- Use a thermometer to check the temperature of the curd to ensure that it cooks long enough without boiling.
- If using the curd to make a tart, the warm curd can be poured directly into the prepared tart shell
Miranda says
I'm preparing to make this curd and can't find anywhere in the instructions when the butter is added. I've made curds before so will assume it's at the same time of adding the vanilla extract, but you may want to add that to the instructions! 🙂 Your curd looks lovely - I'm hoping mine turns out as nice!
Cheryl Norris says
Hi Miranda
Thank you for your comment. I have corrected the recipe and added the directions for whisking in the butter. I hope you enjoy. The color of the curd is determined by the color of the fruit.