• Combine the strawberries, rhubarb, 1/4 cup of sugar, and lemon juice in a 3-quart saucepan. Stir the ingredients together and let it sit for 30 minutes. The sugar will draw the moisture out of the strawberries and rhubarb.
• Place the pan over high heat and bring it to a boil. As soon as it comes to a boil, reduce the heat to medium and cook the fruit until the rhubarb turns soft and be easily smashed with the back of a spoon. The mixture should be very thick. If it gets too dry before the rhubarb is tender add 2 tablespoons of water. Once the rhubarb is tender, puree the mixture with a hand blender or in a mini food processor until all the fruit is broken down and the puree is smooth. Let the puree cool to room temperature, about 80°F. Clean out the saucepan.
• Place a stainless steel or other heatproof bowl next to the stove with a coarse strainer on top of the bowl.
• Pour the cooled puree back into the saucepan. Add the remaining sugar to the puree and whisk to combine. Taste the mixture and determine if you want to add a little more sugar. If so, add the sugar 1 tablespoon at a time, tasting after each addition. Don't add more than 4 tablespoons. Add the egg yolks, and whole eggs to the puree and whisk the ingredients together.
• Return the pot to the stove and continuously whisk over medium-low heat until the curd reaches a temperature of 185°F. Once it reaches temperature, remove the pan from the heat, and stir in the vanilla extract. Then whisk in the butter , one piece at a time.
• Scrap the curd into the strainer and use the back of a tablespoon to push the puree through into the bowl below. Cover the surface of the curd with plastic wrap and refrigerate for 3 hours. Covering the surface of the curd with plastic keeps a skin from forming on top of the curd.
• You should have 2 cups of strawberry-rhubarb curd.

How to Store the Curd

• Refrigerate: The curd can be stored in the refrigerator in an airtight container for up to 2 weeks.
• Freezer: The curd can be frozen for up to a year. Place it in an airtight freezer safe container. When ready to use it, let it thaw in the refrigerator for 24 hours before using it.