Rhubarb-Strawberry Curd

• 1-1/2 cup Chopped Fresh Or Frozen Rhubarb
• 1-1/2 cup Quartered Fresh Strawberries
• 3/4 cups Plus 1 Tablespoon Granulated Sugar, Divided
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Water
• 6 Egg Yolks
• 1 pinch Salt
• 2 Tablespoons Unsalted Butter, Cubed
• 1 dash Maraschino Cherry Juice Or Grenadine, For Color (optional)

1. In a medium saucepan over medium-low heat, combine rhubarb and strawberries with 1/3 cup sugar, the lemon juice and the water. Cook for 15 minutes, stirring occasionally, until rhubarb falls apart. Remove from heat. Cool completely, then puree in a food processor or blender until smooth. Reserve 1 cup of the puree.
2. Fill a medium saucepan halfway with water and set it over medium-low heat. When water is close to a simmer, top saucepan with another medium saucepan (to create a double boiler). Add egg yolks, remaining sugar and salt in the top saucepan; whisk to combine. Add the 1 cup of reserved rhubarb puree and continue to cook, whisking constantly, for 10 minutes or until an instant-read thermometer inserted in the mixture reads 160u0b0F (run your finger along the back of a spoon; if the path remains, it's ready). Remove from heat; stir in cubed butter and grenadine for color, if desired.
3. Pour curd into a small bowl; cover top of curd directly with plastic wrap. Chill in the refrigerator at least 4 hours to cool and thicken.

fresh strawberries, sugar, lemon juice, water, egg yolks, salt, unsalted butter, cherry juice

Taken from tastykitchen.com/recipes/condiments/rhubarb-strawberry-curd/ (may not work)