Rhubarb & Strawberry Curd Recipe

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
90g butter
2 eggs
2 egg yolks
1/3 cup lemon juice

Put all ingredients into a food processor and blitz until well pureed.

Tip the mixture into a medium heavy-based saucepan. Place over a low heat and cook, stirring constantly, until the mixture thickens. Do not allow it to boil.

Remove from the heat and transfer to sterile jars. The curd will thicken further as it cools. Cover tightly and refrigerate. Makes about 2 cups. I stored some in the freezer with good results.