A few weeks ago, I shared my recipe for Creamy Lemon Curd. It’s a staple here during the spring when we’re all craving the light, crisp flavor of fresh fruit months before our New England gardens will have anything ready to harvest.
This is also the time of year that we begin evaluating what we have on hand from last year’s harvest. It’s time to start using the last of the pantry and freezer’s stores of raspberries, rhubarb, and heirloom tomatoes. Last year’s banner crops of raspberries and rhubarb gave us plenty to enjoy over the winter with enough to carry us right into this year’s harvest.
So, when I made fresh pound cake a few weeks ago, I wondered if I could create a raspberry rhubarb curd to serve with it. I knew that I could make a delicious raspberry rhubarb simple syrup because we use one all summer long to flavor lemonade and cocktails. I also knew that I had some of that very syrup in the refrigerator, saving me a step.
In a few minutes, I had a pot of that syrup bubbling along, thickening into a gorgeous smooth curd. It was sweet with just the right hint of tartness. It was a beautiful orchid purple color.
Since making this curd, it has become even more popular here at the farmhouse than our Creamy Lemon Curd. We love to spoon it over slices of Old Fashioned Pound Cake, Daffodil Cake, or on our homemade Lemon Drop Cookies. It’s as beautiful as it is delicious. I hope that your family will enjoy it as much as we do!
- 10 ounces raspberries, fresh or frozen
- 6 ounces sliced rhubarb stalks, fresh or frozen
- 1 cup water
- 1 cup granulated sugar
- 1 Tablespoon lemon juice
- 1 cup raspberry rhubarb syrup
- 2 Tablespoons lemon juice
- 4 large eggs
- pinch of salt
- 2 sticks (16 Tablespoons) butter
- Place all of the ingredients in a medium saucepan placed over medium heat. Stir gently to combine the ingredients. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
- Once the mixture comes to a simmer, reduce the heat to low and simmer gently for five minutes. Remove the pan from the heat and allow to cool to room temperature.
- Strain the mixture through a fine sieve or a colander lined with cheesecloth to remove the fruit and seeds. Press the fruit to release all of the liquid.
- Transfer the strained syrup to a container with a tight fitting lid. I like to store my homemade syrups in glass bottles with a pour spout for easy dispensing. Refrigerate until ready to use.
- Cut the butter into Tablespoon sized pieces, reserving 2 Tablespoons to be added to the curd after it is finished cooking.
- In a medium bowl, combine the raspberry rhubarb syrup, lemon juice, eggs, and salt. Whisk gently to combine Place a medium saucepan over low heat. Add 14 Tablespoons of the butter to the pan. Once the butter melts, add the raspberry rhubarb syrup mixture and whisk to combine. Increase the heat slightly and whisk constantly until the mixture thickens. A perfectly thickened curd will be what the French would call “Nappe”.
- Nappe is a fancy term for the consistency a sauce reaches when it is thick enough to coat a dish without being too thick. Checking to see if a curd or custard is nappe is simple. Immerse a clean spoon into the mixture; remove the spoon, turning it so that the back of the spoon is facing you. Run a finger down the length of the spoon from the handle to the tip. If a clean path is created and the curd remains on both sides of the spoon, you have achieved nappe. If not, simply continue to cook the sauce while whisking until it thickens properly.
- Once the curd reaches nappe consistency, remove the pan from the heat. I like to strain my curd to into a large bowl to ensure that there are no lumps or bits of scrambled egg in the finished curd, but this step can be skipped. Add the remaining 2 Tablespoons of butter, whisking to incorporate the butter into the curd as it melts.
- Transfer the finished curd to a large bowl or Mason jar with a tight fitting lid. Curd can be kept in the refrigerator for one week.