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Rhubarb-Strawberry Curd

  • Author: Adapted from my eCookbook Mini Companion eBook
  • Prep Time: 4 hours 10 mins
  • Cook Time: 25 mins
  • Total Time: 4 hours 35 mins
  • Yield: 2 cups curd 1x


  • 1 1/2 cups chopped fresh or frozen rhubarb
  • 1 ½ cups quartered fresh strawberries
  • 3/4 cup plus 1 tablespoon granulated sugar, divided
  • 1 tablespoons lemon juice
  • 1 tablespoon water
  • 6 egg yolks
  • Pinch salt
  • 2 tablespoons unsalted butter, cubed
  • Splash of grenadine or maraschino cherry juice, for color (optional)


  1. In a medium saucepan over medium-low heat, combine rhubarb and strawberries with 1/3 cup sugar, 1 tablespoon lemon juice and water. Cook 15 minutes, stirring occasionally, until rhubarb falls apart. Remove from heat. Cool completely, then puree in a food processor or blender until smooth. Reserve 1 cup puree.
  2. Fill a medium saucepan halfway with water; set over medium-low heat. When water is close to a simmer, top saucepan with another medium saucepan (to create a double boiler). Add egg yolks, remaining sugar and salt to saucepan; whisk to combine. Add reserved rhubarb puree and continue to cook, whisking constantly, 10 minutes until an instant-read thermometer inserted in the mixture reads 160°F (run your finger along the back of a spoon; if the path remains, it’s ready). Remove from heat; stir in cubed butter and grenadine for color, if desired.
  3. Pour curd into a small bowl; cover top of curd directly with plastic wrap. Chill in refrigerator at least 4 hours to cool and thicken.