Start by placing the sliced rhubarb into a small saucepan and adding the tablespoon of water. Heat it over medium heat, stirring frequently.

Once it begins to boil, reduce the heat to medium-low, cover, and cook for about 8 to 10 minutes, stirring occasionally, until the rhubarb has softened and broken down completely.

Once the rhubarb is tender, use an immersion blender to purée it until smooth.

After puréeing, return the smooth rhubarb to a clean saucepan and allow it to cool slightly.

Next, whisk in the sugar, eggs, and a pinch of salt into the cooled rhubarb purée. Mix well until all the ingredients are combined and the mixture is smooth.

Place the saucepan back on medium to medium-high heat. Stir the mixture constantly, cooking until the curd thickens and just begins to bubble.

The rhubarb curd will be slightly thickened in the pan but will firm up even more once chilled.

Remove the saucepan from the heat and stir in the butter and vanilla until the butter is fully melted.

Let the curd cool in the pan, stirring occasionally to prevent a skin from forming on the surface.

If you prefer a silky-smooth curd, pass it through a fine-meshed sieve into a bowl after cooking to remove any small egg bits.

Transfer the curd into a storage container and chill in the refrigerator for at least 3 to 4 hours before serving.

If you’re eager to enjoy it warm, it pairs beautifully with pancakes or vanilla ice cream!