Wash and chop 1 pound of fresh rhubarb stalks, then simmer with water for 10-15 minutes until soft.

In a bowl, whisk 2 whole eggs and 2 yolks until blended.

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

Cook the combined mixture on low heat while whisking until thickened to about 170-175°F.

Remove from heat and stir in 4 tablespoons of cold butter until melted.

Strain the mixture through a fine mesh sieve for an ultra-smooth texture.

Pour the curd into a clean jar, cover tightly, and refrigerate for up to 7-10 days.