Strawberry Rhubarb Meringue Cups – Day Two – Strawberry Rhubarb Curd
I love that strawberry season is quickly approaching. I have a lot of new strawberry plants coming up this year and I am hoping that I get a few good berries out of them. It would be nice if the bunnies left me a few this year…
There are a few strawberry farms within an hour drive of me. I love heading over to one in particular and picking them early in the morning. Oh! I can’t wait!
I’ve always wanted to try rhubarb, but I never worked up the guts to actually carry though. I’ve bought it once before, but let it go bad in the fridge. I know, I know… Just make something!
So when I saw it in the stores, I bought a pound and made a commitment to make something. I always knew that strawberries and some sugar could sweeten up anything, so I figured I’d play it safe and make some curd.
I’m so happy that I did!
You’ll see this pop up on Pint Sized Baker soon as well. The recipe made two cups and I didn’t need that much for this post.
There is a hint of lemon along with the strawberry flavor. I’m not sure if I even “taste” the rhubarb. It’s just a sublime sweetness that I love. I want to put it on everything. Don’t let the eight egg yolks throw you. Save the whites to make some meringue shells with.
- 1 pound rhubarb stalks, cut into 1 inch pieces
- 10 ounces strawberries, washed, hulled and cut in quarters
- ½ cup sugar
- ½ cup water
- Pinch of salt
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¾ cup sugar
- 8 egg yolks
- 10 tablespoons butter
- Place the rhubarb, strawberries, sugar, water and salt into a large pot. Cook over medium heat for 30 minutes, until the fruit breaks down and the mixture is very thick.
- Once it's done, transfer the fruit to a large bowl to cool for 15 minutes.
- In the same pot, combine the lemon juice, lemon zest, sugar, and egg yolks and whisk well. Turn heat to low add the rhubarb/strawberry mixture in three additions. Cook, stirring constantly for until an candy thermometer reads 160°F.
- Remove from heat, and add butter, piece by piece whisking well. When all the butter has been added, strain mixture through a medium mesh strainer. This will take some time and require you to "push" the curd through and extract the pulp. I had to wash my strainer after each addition.
- Store in clean jars in the fridge.
- Serve on toast, between cake layers or bake with it.