Wash and chop rhubarb. Combine with a splash of water in a saucepan. Simmer over medium heat for 10-15 minutes until soft.

Blend the rhubarb mixture until smooth. Strain through a fine mesh sieve into a bowl.

In a bowl, whisk together eggs and egg yolks until combined and frothy.

Gradually add hot rhubarb puree into the egg mixture while whisking to temper the eggs.

Pour the mixture back into the saucepan. Cook over low heat while whisking for 5-7 minutes until thickened.

Remove from heat and whisk in the butter until completely melted.

Optional: Strain the curd again for a smoother finish.

Pour into a jar, cover with plastic wrap, and allow to cool at room temperature.