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

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In a saucepan, combine rhubarb and water. Cook over medium heat until rhubarb is soft and breaks down, about 10 minutes.
Blend the cooked rhubarb until smooth and strain through a fine mesh sieve to remove fibers.
In a heatproof bowl, whisk together sugar, eggs, and egg yolks until smooth.
Stir in the rhubarb puree, lemon juice, and salt.
Place the bowl over a saucepan of simmering water (double boiler method), stirring constantly until the mixture thickens, about 10–12 minutes.
Remove from heat and stir in the butter until melted and fully incorporated.
Let the curd cool slightly, then transfer to jars and refrigerate until fully chilled and set.