RHUBARB CURD
Don't know what to do with all that extra rhubarb in your garden? Make this tangy curd that's delicious on scones, toast, or in a yogurt parfait. Use thinner rhubarb stalks as they tend to be more tender and less stringy.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Place chopped rhubarb in a medium-sized saucepan. Add sugar, water, lemon juice, and salt. Bring to a boil over medium heat, reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft, about 10 minutes.
- Pour rhubarb mixture into a mini food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining rhubarb mixture to saucepan over low heat.
- Whisk egg yolks together in a small bowl. Slowly add reserved rhubarb mixture, whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Whisk in butter until melted and fully incorporated.
- Pour into a sterile jar and cool. Curd keeps in the refrigerator for up to 1 week.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.1 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 30.6 mg, Sugar 4.4 g
STRAWBERRY RHUBARB CURD
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
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
RHUBARB CURD
The sharpness of this pink fruit works wonderfully in a buttery curd - serve on warm scones, crumpets or in pastry tart cases
Provided by Sarah Cook
Categories Breakfast, Condiment
Time 35m
Yield Makes 2 jars
Number Of Ingredients 6
Steps:
- Put the rhubarb in a blender or food processor and whizz until as fine as it will go. Set a sieve over a bowl, and tip in the rhubarb, pushing pulp with a wooden spoon to get through as much juice as you can.
- Add the eggs, butter, cornflour, sugar and 250ml rhubarb juice (save the rest) to a pan and set over a very low heat. Whisk until all the butter has melted, then, using a wooden spoon, stir constantly until the curd has thickened to a consistency a little thicker than custard. Don't be tempted to increase the heat to speed up the process, as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
- Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in 100ml more of the reserved juice and a small splash of grenadine if you would like your curd a bit pinker, before chilling. Once cold, taste - add a splash more rhubarb juice if it needs sharpening, then spoon into jars. The curd will keep, stored in the fridge, for up to a week. Eat on scones, crumpets or hot buttered toast, or dollop into sweet pastry cases to make mini curd tarts.
Nutrition Facts : Calories 70 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY-RHUBARB SAUCE
Use this recipe when making our Almond Custard Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Bring rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until liquid is reduced by half, about 8 minutes. Stir in strawberries and vanilla; cook until berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.
STRAWBERRY RHUBARB CREPES
Steps:
- In a small bowl, beat the eggs, milk and butter. Combine the flour, salt, nutmeg and cinnamon; add to egg mixture. Cover and refrigerate for 30 minutes., Meanwhile, in a large saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add the orange juice, orange zest and lemon juice; stir in rhubarb and strawberries. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender, stirring occasionally. Set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between., To serve, spoon 1/4 cup filling over each crepe; roll up. Top with whipped cream.,
Nutrition Facts :
More about "strawberry rhubarb curd food"
STRAWBERRY RHUBARB CURD - PINT SIZED BAKER
From pintsizedbaker.com
5/5 (1)Total Time 40 minsCategory Fruit TreatsCalories 82 per serving
- 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.
- 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 until a 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.
RHUBARB-STRAWBERRY CURD | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
4/5 (1)
STRAWBERRY AND RHUBARB CURD TART - CITYLINE
From cityline.tv
RECIPE: RHUBARB CURD | KITCHN
From thekitchn.com
STRAWBERRY RHUBARB CRISP - ONCE UPON A CHEF
From onceuponachef.com
RHUBARB CURD - CHATELAINE
From chatelaine.com
EASY RHUBARB CURD - A LUSCIOUS TREAT - KITCHEN FRAU …
From kitchenfrau.com
RHUBARB CURD - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
RHUBARB CURD • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
RHUBARB CURD RECIPE | STEP BY STEP INSTRUCTIONS
From savoringthegood.com
RHUBARB CURD, LUSH AND LOVELY GOODNESS - BLOSSOM TO STEM
From blossomtostem.net
RHUBARB CURD RECIPE - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
25 SWEET SAVORY STRAWBERRY RHUBARB RECIPES …
From stayingclosetohome.com
RHUBARB-STRAWBERRY CURD | GIRL VERSUS DOUGH
From girlversusdough.com
Servings 2Total Time 4 hrs 35 minsEstimated Reading Time 4 mins
- 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.
- 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.
- 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.
HOW TO MAKE THE BEST STRAWBERRY RHUBARB BARS | TASTE OF HOME
From tasteofhome.com
STRAWBERRY RHUBARB CURD RECIPE - FOOD NEWS
From foodnewsnews.com
STRAWBERRY RHUBARB CURD | RECIPESTY
From recipesty.com
STRAWBERRY CURD - A TASTY STRAWBERRY CURD RECIPE WITH ... - GREEDY …
From greedygourmet.com
TART AND SWEET RHUBARB CURD - RELUCTANT ENTERTAINER
From reluctantentertainer.com
RHUBARB CURD, STRAWBERRY RHUBARB, RHUBARB - PINTEREST
From pinterest.com
STRAWBERRY RHUBARB TOPPED SHORTBREAD - ANGRY BAKER
From angrybakery.com
RHUBARB CURD RECIPE (SWEETENED WITH HONEY) - ZESTFUL KITCHEN
From zestfulkitchen.com
10 BEST STRAWBERRY RHUBARB BREAD RECIPES - YUMMLY
From yummly.com
VEGAN RHUBARB AND STRAWBERRY CURD BARS | THE NORFOLK VEGAN
From norfolkvegan.co.uk
STRAWBERRY RHUBARB BABKA - NOW FROM SCRATCH
From nowfromscratch.com
QUICK & EASY STRAWBERRY CURD – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
RECIPE RHUBARB CURD SHORTBREAD - WILLY STREET COOPERATIVE
From willystreet.coop
RHUBARB STRAWBERRY CURD | RHUBARB, CURD, FOOD
From pinterest.com
STRAWBERRY RHUBARB BREAD - CHEESE CURD IN PARADISE
From cheesecurdinparadise.com
STRAWBERRY-RHUBARB CRISP | RICARDO
From ricardocuisine.com
STRAWBERRY RHUBARB BREAD - TASTES OF LIZZY T
From tastesoflizzyt.com
RHUBARB CURD BARS » THE COZY PLUM
From thecozyplum.com
HOMEMADE STRAWBERRY CURD + VIDEO - PINT SIZED BAKER
From pintsizedbaker.com
LOW CARB STRAWBERRY RHUBARB MERINGUE PIE BARS - IBIH
From ibreatheimhungry.com
STRAWBERRY RHUBARB TART WITH WHIPPED CREAM - MEALS BY MOLLY
From mealsbymolly.com
STRAWBERRY RHUBARB BARS - ALWAYS EAT DESSERT
From alwayseatdessert.com
RHUBARB CURD RECIPE – A JAR OF CREAMY PERFECTION
From glutenfreealchemist.com
RHUBARB CURD SHORTBREAD TART WITH FRESH STRAWBERRIES
From joanne-eatswellwithothers.com
STRAWBERRY, RHUBARB AND HIBISCUS TARTLETS RECIPE | RECIPES FROM …
From ocado.com
34 STRAWBERRY RHUBARB RECIPES THAT GO BEYOND PIE - PUREWOW
From purewow.com
STRAWBERRY CURD - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love