This rhubarb & strawberry curd recipe is a great way to enjoy these wonderful flavours throughout the year. You can use frozen strawberries and you can freeze the curd to enjoy later in the year. See my serving suggestion layering the curd with baked rhubarb and gingernut biscuits.
½ cup strawberries
4 medium stalks rhubarb, sliced ½ cm thick
2/3 cup caster sugar
2 egg yolks
1/3 cup lemon juice