Strawberry Rhubarb Curd: A Sweet and Tart Spring Delight

Spring’s arrival brings a bounty of fresh, vibrant produce, and nothing quite captures the essence of the season like the tangy pairing of rhubarb and the sweet burst of strawberries. This Strawberry Rhubarb Curd recipe is a celebration of these flavors, transforming them into a luscious, creamy spread that’s perfect for scones, toast, desserts, or simply enjoying by the spoonful. This curd boasts a bright pink hue and a delightful balance of sweet and tart, making it an irresistible addition to your culinary repertoire.

What is Curd?

Before diving into the recipe, let’s clarify what curd actually is. Curd is a creamy spread made primarily from fruit juice (in this case, strawberry and rhubarb), sugar, eggs (or egg yolks), and butter. The ingredients are gently heated together, causing the mixture to thicken into a smooth, velvety consistency. The acidity of the fruit juice helps to coagulate the eggs, resulting in the characteristic curd texture. Unlike jams or jellies, curd is not intended for long-term preservation and should be stored in the refrigerator.

Why Strawberry Rhubarb Curd?

The combination of strawberry and rhubarb is a classic for a reason. The tartness of rhubarb beautifully complements the sweetness of strawberries, creating a flavor profile that is both refreshing and satisfying. This curd captures that essence perfectly, offering a burst of spring in every bite.

Here are a few reasons why you’ll love this recipe:

* **Flavor:** The perfect balance of sweet and tart, with a bright, fruity flavor.
* **Texture:** Incredibly smooth and creamy, melting in your mouth.
* **Versatility:** Use it as a spread, filling, topping, or dip.
* **Relatively Easy:** While it requires some attention, the process is straightforward and rewarding.
* **Perfect for Spring:** Showcases seasonal produce at its finest.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **1 pound Fresh Strawberries:** Look for ripe, fragrant strawberries. Hull them and roughly chop them.
* **1 pound Fresh Rhubarb:** Choose firm, vibrant stalks of rhubarb. Trim the ends and chop them into ½-inch pieces.
* **1 cup (2 sticks) Unsalted Butter:** Cut into cubes.
* **1 ½ cups Granulated Sugar:** Adjust to taste depending on the sweetness of your strawberries and rhubarb. You can use slightly less if you prefer a tarter curd.
* **6 Large Egg Yolks:** These provide richness and contribute to the creamy texture. Save the egg whites for meringue or other recipes.
* **¼ cup Lemon Juice:** Adds brightness and acidity, balancing the sweetness.
* **Pinch of Salt:** Enhances the flavors.

Equipment You’ll Need

* **Medium Saucepan:** A heavy-bottomed saucepan is ideal to prevent scorching.
* **Whisk:** For stirring and combining the ingredients.
* **Fine-Mesh Sieve:** To strain the curd and remove any lumps.
* **Heat-Resistant Spatula:** For stirring the curd while it thickens.
* **Glass Jars or Containers:** For storing the finished curd.

Step-by-Step Instructions

Now, let’s get started with the recipe:

**Step 1: Prepare the Strawberry Rhubarb Mixture**

1. In the medium saucepan, combine the chopped strawberries and rhubarb.
2. Add ¼ cup of the sugar to the fruit mixture. This will help to macerate the fruit and release its juices.
3. Cook the mixture over medium heat, stirring occasionally, until the fruit is softened and has released its juices. This should take about 10-15 minutes.
4. Remove from heat and let the mixture cool slightly.

**Step 2: Puree the Fruit Mixture**

1. Transfer the slightly cooled strawberry rhubarb mixture to a blender or food processor.
2. Puree until smooth. You may need to work in batches depending on the size of your blender.
3. Strain the pureed mixture through a fine-mesh sieve into a bowl. This will remove any seeds or fibrous pieces, resulting in a smoother curd. Discard the solids.

**Step 3: Combine the Ingredients**

1. Return the strained strawberry rhubarb puree to the saucepan.
2. Add the remaining 1 ¼ cups of sugar, cubed butter, egg yolks, lemon juice, and salt.
3. Whisk all the ingredients together until well combined.

**Step 4: Cook the Curd**

1. Place the saucepan over low heat. It’s crucial to cook the curd over low heat to prevent the eggs from scrambling.
2. Cook, stirring constantly with a heat-resistant spatula, until the curd thickens enough to coat the back of a spoon. This usually takes about 10-15 minutes. The curd is ready when you can run your finger across the back of the spoon and the line remains distinct.
3. Be patient and continue stirring. It’s important to stir continuously to ensure even cooking and prevent the curd from sticking to the bottom of the pan.

**Step 5: Strain the Curd (Again!)**

1. Even though you strained the fruit puree, straining the finished curd ensures a silky-smooth texture. Pour the hot curd through the fine-mesh sieve into a clean bowl.
2. Use the back of a spoon to gently press the curd through the sieve, leaving behind any cooked egg particles.

**Step 6: Cool and Store**

1. Transfer the strained curd into sterilized glass jars or containers.
2. Let the curd cool to room temperature before covering and refrigerating.
3. The curd will thicken further as it cools.

Tips for Success

* **Use Fresh, High-Quality Ingredients:** The flavor of the curd depends heavily on the quality of the strawberries and rhubarb. Choose the best you can find.
* **Cook Over Low Heat:** This is the most important tip! High heat will cause the eggs to scramble, resulting in a lumpy curd. Low and slow is the way to go.
* **Stir Constantly:** Continuous stirring is essential to prevent the curd from sticking and burning.
* **Don’t Overcook:** Overcooked curd will be thick and rubbery. It’s better to err on the side of slightly undercooked, as it will continue to thicken as it cools.
* **Strain, Strain, Strain:** Straining the curd twice – once after pureeing the fruit and again after cooking – ensures the smoothest possible texture.
* **Taste and Adjust:** Taste the curd during the cooking process and adjust the sugar or lemon juice to your liking. The balance of sweet and tart is a matter of personal preference.
* **Sterilize Jars:** Sterilizing the jars helps to prolong the shelf life of the curd. You can do this by boiling them in water for 10 minutes or running them through a dishwasher cycle.

Serving Suggestions

Strawberry Rhubarb Curd is incredibly versatile and can be used in a variety of ways:

* **Spread it on:** Scones, biscuits, toast, muffins, or croissants.
* **Fill pastries:** Use it as a filling for tarts, pies, cakes, and pastries.
* **Top desserts:** Drizzle it over ice cream, yogurt, or panna cotta.
* **Mix it in:** Stir it into oatmeal, granola, or smoothies.
* **Dip:** Serve it as a dip for fresh fruit or cookies.
* **Enjoy it by the spoonful:** Yes, it’s that good!

Storage Information

Strawberry Rhubarb Curd should be stored in an airtight container in the refrigerator. It will keep for up to 1 week.

Troubleshooting

* **Lumpy Curd:** If your curd is lumpy, it’s likely that the eggs scrambled. This usually happens when the curd is cooked over too high heat. You can try to smooth it out by blending it with an immersion blender, but it might not completely salvage the texture. Always cook curd over low heat.
* **Curd Not Thickening:** If your curd isn’t thickening, make sure you’re cooking it over low heat and stirring constantly. It can take some time for the curd to thicken, so be patient. If it’s still not thickening after 15-20 minutes, you can try increasing the heat slightly, but be very careful not to scramble the eggs.
* **Curd Too Thick:** If your curd is too thick, you can thin it out by adding a little bit of milk or cream. Stir until smooth.

Variations

* **Other Fruits:** While strawberry and rhubarb are a classic combination, you can experiment with other fruits such as raspberries, blueberries, or cranberries. Adjust the sugar and lemon juice accordingly.
* **Citrus Zest:** Add a teaspoon of lemon, orange, or lime zest to the curd for an extra layer of flavor.
* **Spices:** A pinch of cinnamon, nutmeg, or ginger can add warmth and complexity to the curd.
* **Vanilla Extract:** A teaspoon of vanilla extract can enhance the sweetness and aroma.

Nutritional Information (Estimated)

*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.*

* Calories: Approximately 150-200 per serving (2 tablespoons)
* Fat: 10-15 grams
* Saturated Fat: 6-9 grams
* Cholesterol: 70-90 milligrams
* Sodium: 20-30 milligrams
* Carbohydrates: 15-20 grams
* Sugar: 15-20 grams
* Protein: 1-2 grams

A Sweet Ending

This Strawberry Rhubarb Curd is a delightful way to celebrate the flavors of spring. Its creamy texture and balanced sweet-tart taste make it a truly irresistible treat. Whether you’re spreading it on your morning toast, filling a decadent tart, or simply enjoying it by the spoonful, this curd is sure to brighten your day. So, gather your strawberries and rhubarb, and get ready to create a little bit of springtime magic in your kitchen!

Recipe Card

**Yields:** Approximately 2 cups
**Prep Time:** 20 minutes
**Cook Time:** 15 minutes

**Ingredients:**

* 1 pound Fresh Strawberries, hulled and chopped
* 1 pound Fresh Rhubarb, trimmed and chopped
* 1 cup (2 sticks) Unsalted Butter, cubed
* 1 ½ cups Granulated Sugar
* 6 Large Egg Yolks
* ¼ cup Lemon Juice
* Pinch of Salt

**Instructions:**

1. Combine strawberries, rhubarb, and ¼ cup sugar in a saucepan. Cook over medium heat until fruit is softened (10-15 mins).
2. Puree the fruit mixture and strain through a fine-mesh sieve.
3. Return strained puree to the saucepan. Add remaining sugar, butter, egg yolks, lemon juice, and salt. Whisk to combine.
4. Cook over low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon (10-15 mins).
5. Strain the curd again through a fine-mesh sieve.
6. Transfer to sterilized jars or containers. Let cool to room temperature before refrigerating.
7. Store in the refrigerator for up to 1 week.

Enjoy!