Raspberry Curd and an Interesting Twist on a Breakfast Sandwich

I love trying out new recipes for things I’ve never had before. Something about the process of not really knowing what to expect adds some excitement to my cooking/baking. It also prevents the let-down that sometimes happens when I make something that doesn’t live up to expectations that I’ve set way too high in my mind. But I can usually overcome that by making some tweaks and trying again.

I’ve never had raspberry curd before I made it. Obviously, I knew raspberry curd should taste like raspberries and I assumed it would have a similar consistency to lemon curd. It turned out to be thinner than lemon curd, but just as addictive and delicious.


I made this raspberry curd for a layer cake that I haven’t gotten a chance to post yet, but I went a bit overboard. I didn’t know how much of the raspberry curd I would need, so I doubled the recipe I found online and ended up with enough to fill a 4-layer cake and still have two jars leftover!


Hubby’s mom is a lucky woman. We gave her one jar of the raspberry curd and the other is in our fridge. Obviously, this was great in the cake that I made. But I wanted to share how I’ve been eating it since then. It’s delicious straight from the jar with a spoon, but it’s also great on an egg and cheese sandwich.


Yes, you heard me correctly, I said it’s great on an egg and cheese sandwich. I’m really not sure when I started doing this. Probably when I was really young. I remember my mom eating egg and grape jelly sandwiches and my sandwich every day after kindergarten was a slice of cheddar on white bread with grape jelly. Hubby thinks I’m extremely weird for this and refuses to be in the same room as me when I eat this delicious sandwich. I keep trying to get him to taste it before he just writes it off, but he refuses.


But this really is a perfect breakfast sandwich. You’ve got all the ooey-gooey goodness of an egg and cheese sandwich with a splash of sweetness from the raspberry curd. It’s awesome and if you haven’t tried this, I recommend it. I’d love to hear about it if you do! The curd is also great on graham crackers or shortbread cookies if your tastes are more “normal”.

One Year Ago: Raspberry Cheesecake Swirl Brownies

Raspberry Curd – from Notes from My Food Diary, originally from Luscious Berry Desserts by Lori Longbotham – note I doubled this recipe, but a single batch would be sufficient for filling a cake with some leftover
Printable Recipe
1/2 cup (1 stick) unsalted butter
Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2 to 3 tsp fresh lemon juice

Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.

Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Refrigerate, covere, until ready to serve, or for up to 1 month.

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Fruity Breakfast Sandwich

Ingredients:

2 eggs
2 pieces of bread, toasted if you prefer
shredded cheddar cheese
raspberry curd - if you don't have raspberry curd, I highly recommend seedless raspberry or blackberry or boisonberry jam

Directions:

You can cook your eggs any way you prefer for your breakfast sandwich. I like to make a cheese omelet and then cut it in half. Sometimes I eat this as an open-faced sandwich instead of stacking it all up.

Heat a small skillet on medium heat. Brush a small amount of butter on the pan.

Whisk your eggs with a splash of milk in a cup or small bowl. Add the eggs to your skillet and proceed to make a cheese omelet to your tastes.

Spread about 1 Tablespoon of raspberry curd or jam onto each slice of bread (I don't like my bread toasted, but feel free to toast it if you want). Cut the omelet in half and place a half on each piece of bread. Serve open faced or stack to make a sandwich.

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17 Responses to “Rhubarb Rolls”

  1. #
    1
    Ellie — May 21, 2009 at 1:48 pm

    How cool! These look delicious!

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    Molly Jean — May 21, 2009 at 1:59 pm

    This totally takes me back to childhood. We ALWAYS used fresh rhubarb from our backyard to make yummy breakfast treats!

    I think I will have to make these for my parents next time they visit. They will LOVE them!

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    3
    Holly — May 21, 2009 at 2:04 pm

    Those look amazing! I’m always on the lookout for new rhubarb recipes, the season for it is so short in Western Ma, that I tend to buy WAY too much and stick in the freezer..

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    4
    thecookingnurse — May 21, 2009 at 2:39 pm

    I have never had rhubarb before, but these look great!

  5. #
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    Kerstin — May 21, 2009 at 10:16 pm

    They’re so pretty – I love family recipes!

  6. #
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    Stephanie Wagner — May 21, 2009 at 10:19 pm

    I never know what to do with Rhubard, but these looks awesome!

  7. #
    7
    ttfn300 — May 22, 2009 at 12:35 am

    divine. i want one. right now. pretty please?? 🙂

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    Mermaid Sweets — May 22, 2009 at 3:32 am

    I love your recipes, lactose free and awesome, I will def. have to try this. Ps. we should team up and do something lactose free together in solidarity!

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    Jen — May 22, 2009 at 12:33 pm

    Thanks everyone – seriously if you have rhubarb hanging around. Make these. You won’t regret it.

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    alexandjess — May 22, 2009 at 5:53 pm

    I’m a little lost. The ingredients list mentions 5 c. rhubarb (and you break it into 3 c. for the filling and 2 c. for the sauce) but I don’t see in the step-by-step instructions when/where/how the 2 c. of rhubarb are used. Please help!
    Thanks!

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    Jen — May 26, 2009 at 4:02 pm

    alexandjess – thanks for catching my mistake. I added the instructions about the sauce into the post, but you make the sauce by boiling 2 cups cut rhubarb, 1 cup sugar, 1 1/3 cups water. The rhubarb for the sauce can be cut in large chunks because it all falls apart anyways.

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    Nancy — May 26, 2009 at 4:57 pm

    Your sisters made the rhubarb rolls and stuffed dates yesterday for our Memorial Day cookout. They were delicious!!!! Can’t wait to have another piece tonight for desert. I have a new recipe for potato salad that is delish….let me know if you want me to pass on.

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    natasha — June 12, 2009 at 3:35 am

    i made these tonight and they went awry for a series of reasons that were my fault and won’t go all into…. one thing i did though was use half rhubarb and half strawberries, which sounded delish but i didn’t cut the sugar enough and i think that also made things more watery. my question though, is whether by ‘shortening’ you specifically mean something like crisco or whether you just mean butter or margarine or anything like that. i used butter and didn’t see how i could get away with a little ‘stirring’ before rolling. i tried to cut it in with a pastry blender, but in the end maybe that was too much action for the dough as it seemed a little gummy after cooking….

    i’d appreciate any advice!

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    14
    Jen — June 12, 2009 at 12:09 pm

    natasha – I use Crisco for the dough. I think that’s what my dad always uses as well. Hopefully that is what caused the gumminess. Sorry they didn’t turn out for you.

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    GS — August 6, 2017 at 2:11 pm

    My family has been making these for years. I have used butter or margarine to cut into the flour mixture for the dough and have never had a problem. I always roll my dough out into a rectangle and when I cut the rolls they NEVER look as neat as the ones you have pictured! I have added strawberries but only in the sauce. My mom liked to add red food coloring to make it look more rosy. We bake for 20 minutes before pouring on the sauce and then another 20 minutes. I have to make it every spring in honor of my mom.

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    dev — September 12, 2017 at 11:07 pm

    my grandma recipe calls thesr soringtime rollypoly, and can ad what ever frozen berries you have , frozen is the least messy

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    dev — September 12, 2017 at 11:08 pm

    sorry thats springtime rollypolly

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