Strawberry Curd Recipe 435

STRAWBERRY RHUBARB CURD

Strawberry Rhubarb Curd image

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

Ingredients

1 cup diced fresh rhubarb
½ cup diced fresh strawberries
3 tablespoons lemon juice
3 eggs
1 egg yolk
¼ cup sugar
2 tablespoons butter

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

STRAWBERRY CURD

Strawberry Curd image

Make and share this Strawberry Curd recipe from Food.com.

Provided by gailanng

Categories Dessert

Time 35m

Yield 3 cups

Number Of Ingredients 4

Ingredients

1 lb strawberry, washed, hulled & halved
3 1/2 ounces granulated sugar
4 tablespoons salted butter, roughly chopped
2 large eggs, beaten

Steps:

Place strawberries plus 2 Tbsp of water in a large saucepan over a medium heat. Cover and bring to the boiling point. Simmer for 5 minutes or until the strawberries become very soft.
Use a slotted spoon to transfer strawberries to mesh sieve. Place sieve over a clean, heatproof bowl and use the back of a spoon to push strawberries through the mesh sieve. Keep pressing the pull through. Add the pulp into the strained strawberry liquid.
Place the heatproof bowl over a saucepan of simmering water on medium heat. Make sure the bowl fits snugly and that the water doesn't touch the bottom of the bowl. Add the sugar, beaten eggs and butter to the bowl and stir with a wooden spoon until the butter melts. Continue to stir constantly for about 10 minutes.
Turn the heat up and continue to stir for another 10 minutes. It's important to keep stirring otherwise the mixture could curdle.
Stir for another few minutes or until the mixture thickens. Turn off the heat and stir again. Carefully pour mixture into hot sterilized jars and seal.
Store in the refrigerator for up to 2 months.

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