Start by washing and chopping 2 cups of fresh rhubarb into one-inch pieces.

In a medium saucepan, combine the chopped rhubarb and sugar. Cook over medium heat, stirring often until the rhubarb breaks down and becomes soft, approximately 10-15 minutes.

Pour the rhubarb mixture through a fine mesh strainer into a bowl to separate the pulp from the juice. Use a spatula to press down to extract as much liquid as possible.

In another bowl, whisk together the eggs until light and frothy. Add the strained rhubarb juice, vanilla extract, and lemon juice to the eggs and mix well.

In the same saucepan used for the rhubarb, melt the butter over low heat. Gradually add the egg and rhubarb mixture, stirring constantly. Cook for about 10-15 minutes, or until the mixture thickens enough to coat the back of a spoon.

Remove from heat and allow the curd to cool completely. Transfer to a clean jar and refrigerate. It will thicken further as it cools.