17,5 oz. / 500 g rhubarb
0,3 pt. / 1 ½ dl water
0,5 pt. / 2 ½ dl Jam Sugar
2 pinches of cardamom
1,75 oz. / 50 g soft unsalted butter
 Rinse the rhubarb and cut it into small pieces.
 Boil rhubarb until pureed.
 Whisk eggs lightly and stir them into the puree then press the puree through a strainer and into a clean saucepan.
 Add jam sugar and cardamom and boil while stirring for 2-3 minutes. Remove the saucepan from the heat and add the butter.
 Place the saucepan in a bowl with cold water and whisk with hand mixer until curd is completely cooled. Pour into sterilized jars. Replace the lid.
Store in refrigerator.