Blueberry Curd

As I was browsing ideas to use up the last of our frozen blueberries, I was thinking about other fruit recipes that I’ve made and loved in the past. I was remembering how much I really enjoyed this raspberry curd and figured blueberry curd would also be awesome. So I hit up Google, and came across this recipe from Amanda at Fake Ginger.

I whipped up this curd and was shocked at how PURPLE it came out. You don’t normally see a whole lot of purple foods out there, so I was excited. The recipe made just one small jar of curd which had delicious blueberry taste.

Hubby and I were contemplating how to use up this little jar of Blueberry Curd and came up with a few ideas. I ate some spread on graham crackers with some buttercream that I had in the fridge.

Hubby on the other hand, spooned some over some vanilla ice cream. Be sure to check back later to see what I did with the rest of the curd.

One Year Ago: Roasted Carrots with Thyme and Goat Cheese
Four Years Ago: Butternut Squash Risotto

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Blueberry Curd

A great way to use blueberries

Yield: 1 cup

Ingredients:

1 cup blueberries
1 Tbsp water
1 cup sugar
1/4 cup butter
3 eggs, lightly beaten

Directions:

Put blueberries and water in saucepan and cook over low heat until blueberries are very soft, about 10 minutes.

Press mixture through a fine mesh sieve and put liquid back into saucepan off of the heat. Stir everything together and cook on medium-low heat, stirring constantly until mixture is thickened, about 5 minutes. The curd will continue to thicken as it cools.

Recipe from Fake Ginger

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10 Responses to “Strawberry Rhubarb Bars”

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    1
    Ingrid — August 6, 2009 at 7:36 pm

    I’ve been anxious to try rhubarb but after many trips to the grocery store missed the season. (it sold out-FAST!) Did you use fresh or frozen rhubarb? I just saw the frozen kind and have been thinking about giving it a try.
    ~ingrid

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    2
    Jen — August 6, 2009 at 8:12 pm

    Ingrid – I made this when I was home in the Midwest back in June. It seems easier to find out there than in the East Coast where I live. We use fresh and I’ve never used frozen although my dad does freeze his for the rhubarb rolls I made a few weeks ago too. I should have grabbed a ton and froze it myself…

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    3
    bewa3u1 — August 6, 2009 at 9:07 pm

    I made these for a 4th of July party. we ran out of fresh and had to use frozen rhubarb, which tasted fine, we couldnt tell the difference (but we also had the fresh mixed in). Although I would suggest cutting the frozen pieces up a bit more- they came out of the bag huge! ~Jen’s older-younger sister

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    4
    Jen — August 6, 2009 at 9:15 pm

    thanks little sis! Were they store bought or did Dad freeze them from fresh?

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    5
    Katie — August 7, 2009 at 2:42 am

    No kidding – those look like the best dessert ever!! I’m starring and making for sure!

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    6
    Sara @ Our Best Bites — August 7, 2009 at 5:07 am

    Ya know what- I’ve never made anything with rhubarb! But those sure look yummy so I might have to try it 🙂

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    7
    Colleen — August 7, 2009 at 5:42 pm

    These look delicious!

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    8
    nutmegnanny — August 7, 2009 at 9:28 pm

    I love rhubarb, what a great new way to use it;)

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    9
    madebymel — August 9, 2009 at 12:44 am

    I really need to try rhubarb. I am afraid I won’t like it, but this looks like a great recipe!

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    Ingrid — August 9, 2009 at 5:07 pm

    Thank for the info Jen! I just may go ahead and give frozen a try otherwise its wait a year.
    ~ingrid

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