Easy Food Recipes and Cooking - Strawberry-Rhubarb Curd
1½ cups chopped rhubarb
1 cup chopped strawberries
1 orange or lemon
¾ cup granulated sugar
¼ cup water
5 egg yolks
2 eggs
½ tsp sea salt
3 Tbsp butter
Place rhubarb and strawberries in a saucepan. Add 3 to 4 strips peel from orange and stir in ¼ cup sugar and water. Bring to a boil over high heat, then reduce and simmer until fruit is really soft and broken down, 5 to 8 minutes. Discard orange peels. Whirl in a blender. Pass through a sieve. You should have about 1 cup puree.
In a bowl that will fit over a double boiler, whisk egg yolks with eggs, remaining ½ cup sugar and salt. Squeeze in juice from orange. Gradually whisk in fruit puree. Place bowl over a saucepan or double boiler with simmering water. Whisk or stir with a wooden spoon, scraping down side of bowl often, until mixture
thickens and coats the back of a spoon, 10 to 20 minutes. Remove from heat and whisk in butter until mixed in. Cover with a piece of plastic to prevent a skin from forming, then cool. Curd will keep well, refrigerated, up to 10 days.