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Strawberry and Rhubarb Curd

This brightly coloured Strawberry and Rhubarb Curd is made from vibrant fresh fruit. It tastes perfect by its self or it can be used in a tart or pie.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Author: Lisa@mummymade.it



  • 100 grams Rhubarb stalks cut into 2 cm pieces
  • 1 1/2 Tablespooms Orange Juice
  • Zest of 1/2 small Lemon
  • 250 grams of Strawberries fresh or frozen
  • 3 Eggs
  • 2 Egg Yolks
  • 2 Tablespoons Maple Syrup
  • 1/2 Cup Coconut Oil softened slightly



  • Place the rhubarb, orange juice, lemon and berries in a large saucepan and bring to the boil over a medium heat.Simmer over medium heat until the rhubarb has softened (approximately 8-10 minutes).
  • Use a hand blender (or masher) and puree the mixture until smooth. Measure out 1 cup of pureed mixture and use.
  • Whisk the eggs, egg yolks, maple syrup, and 1 cup of the pureed fruit mixture in a heat proof bowl until the mixture is well combined.
  • Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
  • Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition.Only add the next spoonful once the previous one has combined. Stir regularly.
  • This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
  • Cool and place in a glass container. Store in the fridge.