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
- 2 cups rhubarb sliced
- 2 cups strawberries sliced
- 1/4 cup water
- 3/4 cup granulated sugar
- 4 egg yolks
- 1/2 cup butter
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.
Nutrition
Calories: 883kcal | Carbohydrates: 93g | Protein: 8g | Fat: 56g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 511mg | Sodium: 391mg | Potassium: 626mg | Fiber: 5g | Sugar: 83g | Vitamin A: 2079IU | Vitamin C: 94mg | Calcium: 190mg | Iron: 2mg
