A silky, sweet-tart rhubarb curd perfect for spreading on toast, filling cakes, topping scones, or swirling into yogurt.

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In a small saucepan, combine the rhubarb and water. Cook over medium heat, stirring occasionally, until the rhubarb is very soft, about 8-10 minutes.
Blend the cooked rhubarb into a smooth purée using an immersion blender or regular blender. Strain through a fine mesh sieve to remove fibers for an extra-smooth curd.
Return the strained rhubarb purée to the saucepan. Stir in the sugar, egg yolks, whole egg, and lemon juice.
Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
Remove from heat and stir in the butter until smooth and glossy.
Let the curd cool slightly, then transfer to a jar or airtight container. Refrigerate until fully chilled and set, at least 2 hours.

For a richer flavor, you can add a teaspoon of vanilla extract after cooking.
Use fresh or frozen rhubarb; if using frozen, thaw and drain before cooking.
The curd can be stored in the refrigerator for up to 1 week or frozen for up to 2 months.