1 lb rhubarb, cut into chunks
1 1/3 cup sugar
8 eggs
8 oz butter, cut into chunks


  1. In a medium sauce pan, simmer the rhubarb with a 1/4 cup of water until the rhubarb is soft, about 12-15 minutes
  2. Blend the rhubarb into a fine puree with a food processor or blender
  3. Return the rhubarb puree to the sauce pan with the sugar and eggs and cook over medium low heat, stirring constantly, until the curd thickens and reaches an internal temp of 170F
  4. Add the butter and whisk to emmulsify and then strain through a mesh sieve and cool
  5. Store covered in the fridge for up to 14 days