I made some lemon curd a week ago and while I stood over it and stirred it occurred to me rhubarb would make a good curd too. We have lots of eggs, we have lots of rhubarb. This afternoon I tried it out. I was hoping for a pale pink mixture but I guess it must be the eggs that give lemon curd its colour, not lemon, so the rhubarb curd is also a cheerful yellow. It tastes lovely. I still want to perfect my recipe but this first attempt is quite passable. Seems like a perfect spring delicacy.