Strawberry rhubarb custard is the perfect way to enjoy the classic springtime flavors in a creamy, comforting dessert. This recipe combines the tartness of rhubarb with the natural sweetness of strawberries, all wrapped in a smooth, velvety custard that melts in your mouth. It’s a delightful twist on traditional fruit pies and crisps, offering a rich texture that’s both satisfying and elegant.
We love how this dessert balances bright fruity notes with the richness of custard, making it a crowd-pleaser for any occasion. Whether you’re looking for a fresh take on a seasonal favorite or a simple yet impressive dessert, this strawberry rhubarb custard hits the spot every time. Let’s dive into making this delicious treat that’s sure to become a new favorite in your dessert repertoire.
Ingredients
To craft our Strawberry Rhubarb Custard, we gather fresh, quality ingredients that balance tartness, sweetness, and creaminess. Each component plays a vital role in delivering the perfect springtime dessert experience.
For the Custard
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 4 large egg yolks
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
For the Strawberry Rhubarb Filling
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb, trimmed and diced
- ½ cup granulated sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon cornstarch
For the Crust (Optional)
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 3-4 tablespoons ice water
| Component | Quantity | Notes |
|---|---|---|
| Whole Milk | 2 cups | Warmed for better custard texture |
| Heavy Cream | 1 cup | Adds richness |
| Egg Yolks | 4 large | For a creamy custard base |
| Granulated Sugar | ¾ cup + ½ cup + ¼ cup | Custard, filling, crust sugar |
| Cornstarch | 3 tbsp + 1 tbsp | Thickens custard and filling |
| Vanilla Extract | 1 tsp | Enhances custard flavor |
| Salt | ¼ tsp + ¼ tsp | Balances sweetness |
| Fresh Strawberries | 2 cups | Adds natural sweetness |
| Rhubarb | 2 cups | Provides tartness |
| Lemon Juice | 2 tbsp | Brightens filling flavor |
| All-Purpose Flour | 1 ¼ cups | For crust base |
| Unsalted Butter | ½ cup | Chilled for flaky crust |
| Ice Water | 3-4 tbsp | Helps bind crust dough |
The precise measurements ensure a harmonious blend of flavors and textures. Let’s proceed with confidence knowing our ingredient foundation is set for this strawberry rhubarb custard delight.
Equipment Needed
To create the perfect Strawberry Rhubarb Custard Recipe, having the right equipment is essential. Each tool ensures we achieve the ideal texture and flavor balance between the tart rhubarb, sweet strawberries, and creamy custard.
| Equipment | Purpose |
|---|---|
| Medium saucepan | To gently cook the rhubarb and strawberries for the filling |
| Mixing bowls | For combining custard ingredients and prepping components |
| Whisk | To thoroughly blend egg yolks with sugars and cream |
| Fine mesh sieve | To strain the custard for a smooth, lump-free texture |
| Measuring cups & spoons | For precise ingredient measurement |
| Oven-safe custard cups or ramekins | To bake individual custards evenly |
| Baking dish or pan | To hold ramekins during water bath baking |
| Kitchen thermometer | To monitor custard temperature accurately |
| Rubber spatula | To gently fold and scrape custard mixture without deflating |
We recommend assembling all these items before starting. This preparation helps us maintain a smooth workflow and ensures our strawberry rhubarb custard turns out flawlessly creamy and silky every time. Using an oven-safe water bath setup is particularly crucial for gently baking the custard without curdling, preserving its delicate texture.
Prep Work
Before we dive into making our Strawberry Rhubarb Custard, thorough prep work ensures every element is perfectly ready. Let’s get the fresh fruit and optional crust primed for this luscious dessert.
Preparing the Strawberry and Rhubarb
- Wash the fresh strawberries and rhubarb stalks under cold running water to remove any dirt or debris.
- Hulled the strawberries by twisting off the green tops or use a small paring knife to remove them cleanly.
- Slice the strawberries into uniform halves or quarters depending on size for even cooking.
- Trim the rhubarb by cutting off any tough ends or leaves (rhubarb leaves are toxic and must be discarded).
- Chop the rhubarb stalks into ½-inch pieces ensuring consistent texture after baking.
- Place the prepared fruit in a large mixing bowl and lightly toss with 2 tablespoons of granulated sugar to macerate. This process draws out natural juices and balances tartness.
“Properly prepping the fruit enhances the balance between the sweet strawberries and the tangy rhubarb in our custard.”
| Fruit | Preparation Step | Size/Measurement |
|---|---|---|
| Strawberries | Washed, hulled, sliced | Halves or quarters |
| Rhubarb | Washed, trimmed, chopped | ½-inch pieces |
| Sugar | Tossed with fruit to macerate | 2 tablespoons |
Making the Crust (If Using)
If we opt for a crust, preparation is straightforward and sets a crisp, buttery base for our custard.
- Choose between a pre-made store crust or homemade shortcrust pastry. For homemade, have chilled butter and flour ready.
- Roll out the dough on a lightly floured surface to fit your custard baking dish or ramekins with about ¼ inch thickness.
- Transfer the dough carefully to the dish, pressing gently to fit the shape without stretching.
- Trim any excess dough hanging over the edges to create a neat rim.
- Use a fork to prick holes in the crust base to prevent bubbling during blind baking.
- Preheat the oven to 375°F (190°C).
- Blind bake for about 10 minutes with parchment paper and pie weights or dried beans on top of the crust to keep it flat.
- Remove weights and parchment, bake for an additional 5 minutes until the crust is lightly golden.
- Let the crust cool completely before adding the custard and fruit filling.
| Step | Description | Temperature & Time |
|---|---|---|
| Roll out dough | ¼ inch thick, fit to pan | |
| Blind bake prep | Parchment & weights | |
| First bake | Keep crust flat, prevent bubbles | 375°F / 10 minutes |
| Second bake | Remove weights & bake golden | 375°F / 5 minutes |
| Cooling | Before filling | Room temperature |
Directions
Follow these detailed steps to create a luscious Strawberry Rhubarb Custard that perfectly balances tart and sweet flavors with a creamy texture.
Making the Custard Base
- In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream over medium heat. Heat until the mixture reaches about 170°F (just below boiling) and small bubbles form around the edges.
- While the milk mixture warms, whisk together 5 large egg yolks, ¾ cup granulated sugar, and 3 tablespoons cornstarch in a separate bowl until smooth and pale.
- Slowly pour about one cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the tempered egg mixture to the saucepan with the remaining milk mixture.
- Cook over medium heat, whisking constantly, until the custard thickens enough to coat the back of a spoon, approximately 6-8 minutes. Do not let it boil.
- Remove from heat and whisk in 1 teaspoon vanilla extract and a pinch of salt.
- Strain the custard through a fine mesh sieve into a clean bowl to ensure smoothness.
- Cover the surface with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.
Cooking the Strawberry Rhubarb Filling
- In a medium saucepan, combine 2 cups chopped rhubarb, 2 cups sliced strawberries, and ½ cup granulated sugar.
- Heat over medium heat, stirring occasionally until the fruit softens and juices release, about 8-10 minutes.
- Add 1 tablespoon lemon juice to brighten the flavors.
- Simmer gently until the mixture thickens slightly; remove from heat and let cool to room temperature.
Assembling the Custard
| Step | Details |
|---|---|
| Prepare crust (optional) | If using, place your chilled pre-baked crust in the oven-safe dishes. |
| Add fruit filling | Spoon an even layer of cooled strawberry rhubarb filling over the crust or directly into the ramekins. |
| Pour custard | Carefully pour the chilled custard base over the fruit layer, filling each dish nearly to the top. |
| Smooth the surface | Use a rubber spatula to gently spread the custard evenly. |
Baking Instructions
- Preheat the oven to 325°F (163°C).
- Arrange the filled ramekins or custard cups in a large baking dish.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath. This gentle baking method ensures a silky, smooth custard without curdling.
- Bake for 35-40 minutes, checking for doneness by gently shaking a ramekin; the custard should be set but still have a slight jiggle in the center.
- Remove ramekins from the water bath and cool on a wire rack for 15 minutes.
- Refrigerate for at least 2 hours before serving to allow the custard to fully firm up and the flavors to meld beautifully.
Serving Suggestions
To fully enjoy our Strawberry Rhubarb Custard, consider these serving ideas that enhance its flavor and presentation:
- Serve Chilled or Slightly Warm: For a refreshing experience, serve the custard straight from the refrigerator. Alternatively, gently warm it in the oven at 300°F (150°C) for 5-7 minutes to revive its creamy texture before plating.
- Add a Whipped Cream Dollop: A light, airy dollop of fresh whipped cream balances the tangy rhubarb and sweet strawberries, adding a luscious mouthfeel.
- Garnish with Fresh Fruit: Top each serving with extra fresh strawberry slices and small rhubarb shards for visual appeal and a burst of freshness.
- Sprinkle Toasted Nuts: For texture contrast, sprinkle finely chopped toasted almonds or pistachios over the custard to add subtle crunch.
- Pair with Complementary Drinks: Enjoy this dessert alongside a cup of Earl Grey tea or a chilled glass of rosé wine to elevate your tasting experience.
| Serving Style | Details | Benefits |
|---|---|---|
| Chilled | Serve directly from fridge | Refreshing & highlights custard’s creamy texture |
| Slightly Warm | Warm at 300°F for 5-7 minutes before serving | Enhances custard softness and aroma |
| Whipped Cream | Add a dollop of freshly whipped cream | Balances tartness with richness |
| Fresh Fruit Garnish | Strawberry slices, rhubarb shards | Adds color and burst of freshness |
| Toasted Nuts | Chopped toasted almonds or pistachios | Provides texture contrast and nutty flavor |
| Drink Pairings | Earl Grey tea or chilled rosé | Complements sweet-tart flavor profile |
Serving tip: Use elegant custard cups or shallow dessert dishes to showcase the layers of custard and fruit filling, making the presentation as delightful as the taste.
Storing and Make-Ahead Tips
Proper storage of our Strawberry Rhubarb Custard keeps the flavors fresh and the texture perfect for several days. Here’s how to store and prepare this dessert ahead of time to enjoy whenever you desire.
Refrigeration Guidelines
- After baking, allow the custard to cool completely to room temperature.
- Cover the custard tightly with plastic wrap or transfer it into an airtight container.
- Store the dessert in the refrigerator for up to 4 days to maintain optimal freshness and texture.
- Before serving, we recommend chilling it for at least 2 hours to let the custard set fully and the flavors meld beautifully.
Freezing Instructions
- For longer storage, our custard can be frozen, but note that texture may slightly change.
- Let the custard cool completely, then wrap individual portions tightly with plastic wrap and aluminum foil.
- Place the wrapped portions in an airtight freezer-safe container or resealable freezer bag.
- Freeze for up to 1 month.
- To thaw, move the custard to the refrigerator overnight.
- Reheat gently in a warm water bath or microwave on low power, stirring intermittently to maintain a creamy texture.
Make-Ahead Preparation
- We can prepare the strawberry rhubarb filling up to 2 days in advance.
- Store the cooled filling in an airtight container in the refrigerator.
- Prepare the custard base and bake the assembled dessert on the day you plan to serve for best results.
- Alternatively, bake the custard fully, then refrigerate as advised for convenient serving.
| Storage Method | Preparation Steps | Maximum Storage Time | Best Serving Tips |
|---|---|---|---|
| Refrigerator | Cool, cover tightly, refrigerate | 4 days | Chill 2 hours before serving |
| Freezer | Cool, wrap airtight, freeze | 1 month | Thaw overnight, reheat gently |
| Make-Ahead Filling | Cook, cool, refrigerate separately | 2 days | Assemble and bake fresh on serving day |
Serving After Storage
“For the best flavor and texture, always serve the custard well chilled or slightly warmed.”
If the custard has been refrigerated, let it rest at room temperature for 10 minutes before serving to soften slightly. Add fresh whipped cream or extra fresh strawberries on top to refresh the dessert’s vibrant presentation.
By following these storing and make-ahead tips, our Strawberry Rhubarb Custard will remain a crowd-pleaser anytime we want a luscious, fruity dessert.
Conclusion
Strawberry rhubarb custard is a fantastic way to celebrate the flavors of spring with a dessert that’s both elegant and comforting. Its creamy texture and vibrant fruit filling make it a standout choice for any occasion.
By following the steps carefully and using fresh ingredients, we can create a dessert that delights every time. Whether served chilled or warm, this custard offers a perfect balance of tart and sweet that’s sure to impress.
Frequently Asked Questions
What is strawberry rhubarb custard?
Strawberry rhubarb custard is a creamy dessert combining tart rhubarb and sweet strawberries baked into a smooth custard, often served with a crust for added texture.
What ingredients are needed for strawberry rhubarb custard?
Key ingredients include fresh strawberries, rhubarb, whole milk, heavy cream, egg yolks, sugar, lemon juice, and optionally a shortcrust pastry for the base.
What equipment is essential to make this dessert?
You’ll need a medium saucepan, mixing bowls, whisk, fine mesh sieve, measuring cups and spoons, oven-safe ramekins, a baking dish for the water bath, kitchen thermometer, and a rubber spatula.
How do you prepare the strawberries and rhubarb?
Wash and hull strawberries; trim and chop rhubarb into uniform pieces. Macerate both with sugar to balance flavors before adding to the custard.
Can I make the crust from scratch?
Yes, using a homemade shortcrust pastry or a pre-made crust. Roll out dough, blind bake it, and cool before adding custard and fruit filling.
How is the custard base made?
Heat milk and cream, then temper egg yolks by gradually adding warm milk mixture. Cook gently until thickened before combining with fruit filling.
Why use a water bath for baking custard?
A water bath ensures even, gentle cooking, preventing the custard from curdling and helping achieve a silky, smooth texture.
How should I serve strawberry rhubarb custard?
Serve chilled or slightly warm, topped with fresh whipped cream, extra fruit, or toasted nuts. Pair with Earl Grey tea or chilled rosé for a refined touch.
How do I store leftover custard?
Cover and refrigerate for up to 4 days. Chill for at least 2 hours before serving. For longer storage, freeze up to 1 month, though texture may change slightly.
Can I prepare any parts of the dessert in advance?
Prepare fruit filling up to 2 days ahead. Bake the custard base fresh on serving day for the best texture and flavor.