Equal amounts of rhubarb stalks and apples.
Wash and chop rhubarb. Peel, core and slice apples.
Put in large pan and cover with water and boil until fruit is soft.
Drain in jelly bag overnight.
For each 250 ml juice, add 165 grams sugar and 1 teaspoon pectin.
Bring to boil to 112 degrees.
Skim surface and bottle.
1/4 cup sugar
juice and zest of one lemon
3 tablespoons melted butter
for about 3 minutes on low setting in microwave, stirring every 30 seconds.
I found this easy way of making lemon curd over at nOt jUsT dEsSeRts .