A tangy, creamy rhubarb curd perfect for spreading on toast, layering in desserts, or swirling into yogurt.

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In a saucepan, combine the chopped rhubarb and water. Cook over medium heat until the rhubarb softens, about 10 minutes.
Transfer the mixture to a blender or use an immersion blender to purée until smooth. Strain through a fine-mesh sieve to remove fibers, if desired.
In a heatproof bowl, whisk together the sugar, eggs, and egg yolks.
Stir in the rhubarb purée and lemon juice.
Place the bowl over a pot of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10–12 minutes.
Remove from heat and stir in the butter and lemon zest (if using) until fully melted and incorporated.
Transfer the curd to a jar or airtight container and let it cool completely before refrigerating. It will thicken further as it chills.

Use fresh, brightly colored rhubarb for the best color and flavor.
The curd can be stored in the fridge for up to 1 week or frozen for up to 2 months.
For a smoother texture, always strain the purée before combining with eggs.