Homemade Strawberry Rhubarb Curd
Make this easy strawberry rhubarb curd recipe with fresh fruit for a sweet and tangy spread that's perfect for toast, desserts, and spring baking.
Did you know that you make more than just lemon curd? Homemade curds are one of my favorite things to make with fresh fruits. This strawberry Rhubarb curd is one of my favorites because you still get the tartness from the rhubarb that reminds me of the tartness from lemons, but it has a beautiful color to it because of the strawberries and rhubarb.
Ingredients
- Rhubarb - rhubarb brings such a great tartness to the curd
- Strawberries - helps to bring a beautiful color to the curd and extra sweetness
- Water - to help simmer the rhubarb
- Sugar - granulated sugar is best
- Egg Yolks - I have tried using whole eggs or a mixture of whole eggs and yolks, but prefer the texture of the curd using just yolks
- Butter - I love to use salted butter in my curds.
How to Make Strawberry Rhubarb Curd
- In a medium sized sauce pan add sliced rhubarb, strawberries, and water. Simmer over medium heat until rhubarb has softened.
- Blend mixture with an immersion blender and then pour through a fine mesh strainer. You should have about 1 cup of liquid after straining.
- Add sugar, egg yolks and 1 cup of strawberry rhubarb mixture back to a clean sauce pan. Whisk together and bring to a simmer until the mixture reaches 165 F.
- Remove mixture from the heat and add in butter. Mix until butter has melted.
- Transfer curd into a bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.
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📖 Recipe
Strawberry Rhubarb Curd
Make this easy strawberry rhubarb curd recipe with fresh fruit for a sweet and tangy spread that's perfect for toast, desserts, and spring baking.
Ingredients
Instructions
- In a medium sized sauce pan add sliced rhubarb, strawberries, and water. Simmer over medium heat until rhubarb has softened.
- Blend mixture with an immersion blender and then pour through a fine mesh strainer. You should have about 1 cup of liquid after straining.
- Add sugar, egg yolks and 1 cup of strawberry rhubarb mixture back to a clean sauce pan. Whisk together and bring to a simmer until the mixture reaches 165 F.
- Remove mixture from the heat and add in butter. Mix until butter has melted.
- Transfer curd into a bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.
