A tangy and sweet rhubarb curd that’s perfect for spreading on toast, filling cakes, or swirling into yogurt.

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In a saucepan, combine rhubarb and water. Cook over medium heat until rhubarb is very soft, about 10 minutes.
Use a fine mesh strainer to press the mixture and extract the juice, discarding the solids. You should get about 3/4 cup of rhubarb juice.
Return the juice to the saucepan. Add sugar, lemon juice, and lemon zest, and stir to combine.
In a separate bowl, whisk the egg yolks. Gradually add a few spoonfuls of the hot rhubarb mixture into the yolks to temper them, whisking constantly.
Pour the tempered yolks into the saucepan with the rhubarb mixture. Cook over low heat, stirring constantly, until thickened, about 5–7 minutes.
Remove from heat and whisk in the butter until smooth and fully incorporated.
Strain the curd through a fine mesh sieve for extra smoothness, if desired.
Let cool slightly, then transfer to jars or containers and refrigerate. Use within 1 week.