- 1 cup diced fresh rhubarb
- 1/2 cup diced fresh strawberries
- 3 tablespoons lemon juice
- 3 eggs
- 1 egg yolk
- 1/4 cup sugar
- 2 tablespoons butter
- Combine rhubarb, strawberries, and lemon juice in a saucepan over medium heat. Cover and cook, stirring occasionally, until mixture begins to boil, about 5 minutes. Reduce heat to low and cook 2 more minutes. Remove from heat and cool slightly.
- Pass mixture through a food mill, using the disc with the smallest holes. If you don't have a food mill, you can either puree the mixture with a food processor or immersion blender, or push it through a fine mesh strainer.
- Fill the bottom of a double-boiler with about 1 inch of water and bring water to a simmer. Combine the eggs, egg yolk, and sugar in the top of the double-boiler and whisk together. Place over the bottom of the double-boiler and continue whisking until the sugar is dissolved.
- Slowly whisk in the strawberry-rhubarb puree and continue whisking until the mixture is thick enough to coat the back of a metal spoon. Add butter and whisk until smooth.
- Pour into a sterile jar, cool to room temperature, and refrigerate for up to 3 weeks.
07/27/2019
recipepes.com
strawberry rhubarb curd, recipe
PT15M
PT1H
5
455 calories
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