Description
This sweet and slightly tart curd makes a great topping for homemade biscuits, scones, waffles, or just buttered toast! You can adjust the sweetness or tartness to your liking, depending on how sweet or tart the fruit is that you are using.
Ingredients
- 1 cup diced fresh rhubarb
- ½ cup diced fresh strawberries
- 3 tablespoons lemon juice
- 3 eggs
- 1 egg yolk
- ¼ cup sugar
- 2 tablespoons butter
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 20