Instructions

• In a saucepan, combine the chopped rhubarb and 100 grams of sugar. Cook over medium heat until the rhubarb is tender, about 10 minutes.
• Once the rhubarb is soft, blend the mixture until smooth using an immersion blender or a regular blender. Return the blended rhubarb to the saucepan.
• In a separate bowl, whisk together the eggs until frothy. Gradually add them to the rhubarb mixture along with the butter, lemon juice, vanilla extract, and a pinch of salt.
• Cook the mixture over low heat, stirring constantly, until it thickens, about 10 minutes. Do not let it boil.
• Remove from heat and strain the curd through a fine-mesh sieve to remove any solids. This will ensure a smooth texture.
• Transfer the rhubarb curd to a bowl and let it cool to room temperature. Cover and refrigerate for at least 1 hour.
• Scoop the vanilla ice cream into serving bowls and top it generously with the chilled rhubarb curd.